85
Difficulty
Beginner
Prep Time
10 mins
Cook Time
25 mins
Rest Time
1 min
Total Time
35 mins
Temp
200 C
There’s nothing better than coming home on a cold North East day to a proper, hearty pie – warming, comforting and total family-friendly goodness. This creamy chicken & leek pie is easy to make, uses simple ingredients, and fills the whole house with that cosy winter smell we all love.
3 chicken breasts, diced
2 large leeks, sliced
2 cloves garlic, crushed
200 ml chicken stock
200 ml double cream
1 tbsp wholegrain mustard
1 tbsp butter
1 tbsp flour
1 sheet ready-rolled puff pastry
1 medium egg (for glazing)
Salt & pepper
Optional: a handful of peas or sweetcorn
- Prep the base:
In a large pan, melt the butter. Add the leeks and garlic and cook until soft and fragrant. - Add the chicken:
Tip in the diced chicken and cook until sealed on all sides. - Make it creamy:
Sprinkle in the flour, mix well, then pour in the stock and cream. Stir until everything thickens into a silky sauce. - Flavour boost:
Add the wholegrain mustard, season generously and stir through peas or sweetcorn if using. - Assemble the pie:
Pour the mixture into a pie dish. Lay the puff pastry over the top, crimp the edges and brush with beaten egg. - Bake:
Place into a preheated oven at 200°C for 20–25 minutes, until the pastry is golden and crisp.
Serve With
Creamy mash, winter greens or just a big spoon and a comfy sofa.
