Chicken Pie

The name is humble but the delectable filling is anything but: leeks, baby mushrooms, sherry and chicken are stirred into a velvety sauce enriched with chicken stock that balances the flavours perfectly. Spoon the filling into 1 large pie dish or take this traditional country fare to new heights by making individual pies in our mini cocottes. Top with readymade puff pastry and bake until golden.


Serves 4

Preparation Time

Cook time

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  • 2 tbsp butter
  • 200g baby leaks, washed and thinly sliced
  • 300g baby mushrooms, cut into quarters
  • 4 tbsp sherry
  • 1 whole chicken, cooked (poached or roated)
  • 1 sheet butter puff pastry
  • 1 egg, beaten
  • Veloute:
  • 60g butter
  • 60g cake flour
  • 1 litre hot water
  • 2 tbsp chicken stock
  • salt
  • pepper


Preheat the oven to 180’C.

Remove the meat from  the chicken and shred or cut into small bite-size pieces. Discard the skin.

Fry the leeks in 2 tbsp butter with a pinch of salt until soft and tender. Add the mushrooms and fry until lightly golden and cooked through.

Add the sherry and cook until evaporated. Add the chicken, stir to combine and set aside.

To make the veloute:

Stir 2 tbsp chicken stock into 1 litre hot water. Melt 60g butter in a saucepan and add the flour. Cook for 2 minutes then gradually add the chicken stock while stirring continuously until you have a thick, velvety veloute.

Add the veloute to the chicken and leek mixture and season with salt and pepper.

Place the chicken mixture into a large pie dish or divide between 6 small pie dishes.

Roll out the puff pastry on a lightly floured surface and cover the pie dish or cut into rounds to cover the small dishes. Gently push down around the edges to seal it and trim off any excess.

Brush the top with egg and bake for 20-30 minutes or until the pastry is golden brown and crisp on top.