Chicken and Leek Pie

Sat, 25 October 2025

750g of boneless chicken thighs meat

Tablespoon butter

Salt and pepper for seasoning

50grams streaky bacon or pancetta

2 leeks sliced and cleaned

2 celery sticks diced

3 cloves of chopped garlic

1/2 cup of white wine

1/2 cup of plain flour

1 tablespoon dijon mustard

2 cups of chicken stock

1 cup of cream

1 Sprig of thyme

1 bay leaf

1 roll puff pastry

1 egg beaten

Serves 6

 

Method

Add butter to preheatedpan seal of chicken pieces

Remove and set aside

In the same pan Add the bacon and fry for minute. Remove set aside with chicken add the leek, celery and garlic sweat off for 5 mins. Add the wine and deglaze the pan

Add the remaining butter, add the flour and cook on low heat for 3 mins to cook the flour out .

Add the stock thyme dijon bay leaf. Let simmer for minute or 2 till thicken

Add chicken and the bacon simmer for 5 mins Add cream

Let the mixture cool off for 30 mins

Place in pie dish and top with the puff pastry crimping at the sides.

Brush with whisked egg mixture

Place in a preheated oven of 180 for 30 to 40 mins

Serve with salad or steamed greens