Chicken & Leek Pie

'A Meal In Itself'

Gary, our prep kitchen manager is in love with pies… pies are his life, he has one almost everyday for lunch! Not kidding.

Gary loves his pie because as he says “ it’s a meal in itself, it needs to have a crusty pastry, not too hard so when you dig in it flakes in and compliments the meat and you’ve got to have a nice juicy gravy to serve with it.”

His favourite pie is his wife’s chicken and leek pie. Here is Jackie recipe:



450ml chicken stock

4 chicken breasts 800g at least 

3oz butter 

2 leeks thinly sliced.

2 garlic cloves chopped. 

2oz plain flour

200ml milk

1 glass of white wine

150ml double cream 

season with salt and pepper

Already made puff pastry (puff is great if just doing a lid)


Large pie dish 


Heat the chicken stock. 

Add the chicken breast already cut to small cubes.

Bring to boil and simmer for 10 minutes. 

Remove chicken and place on plate. 

Save the cooking stock for later.

Melt 25g of butter in pan. 

Low heat stir in leeks and fry gently for 2 minutes. 

Stirring until soft add the garlic and remaining butter.

Stir in the flour as soon as the butter has melted, cook for 30 seconds stirring constantly.

Pour the milk into pan just a little at a time, stirring well.

Gradually add 250ml of the stock and wine, stir until sauce is smooth and thickened slightly and cook for 3 minutes. 

Season with salt and pepper.

Remove from heat and stir in the cream. 

Pour into a large bowl and cover the bowl of sauce with cling film to stop skin forming.

Set aside to cool.

Pre-heat oven to 180 degrees gas mark 6.

Line a pie dish with pastry and you can use a shop bought puff pastry for the lid.

Stir the cut chicken into the sauce and the pour all into pie dish.

Cover with pastry lid and b press down the sides. 

Make sure you brush sides if using pastry for the base.

Trim excess pastry.

Make a small hole in centre of the pie and glaze top for 35- 40 minutes until golden brown.