Roast Chicken and Leek Pie

This hearty chicken pie bubbles with homemade goodness. A flaky pastry encases a succulent filling of tender cooked chicken pieces in a creamy leek sauce, providing real comfort food any day of the week.


Serves 4-6

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  • 1– 1 ¼ kg chicken cut into quarters (yielding approximately 500g cooked chicken meat)
  • 250ml (1 cup) chicken stock
  • 1 bay leaf
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • 40g  butter
  • 300g leeks washed and cut into 2 ½ cm (1”) chunks
  • 55g flour
  • 150ml double cream
  • 1 teaspoon of dried sage
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste


  • 450g plain flour and a little extra for rolling
  • Pinch salt
  • ½ teaspoon paprika
  • 115g cold butter – diced
  • 115g white vegetable fat
  • 115g  white cheese grated
  • 1 egg yolk
  • 5 – 6 tablespoons water to mix


  • 1 egg beaten with 2 tablespoons milk


Oven: 180°C / 350°F / Gas Mark 4, preheated / Fan oven: 160°C

Roast chicken for the filling.

Place the chicken portions into a deep roasting dish, rub the butter into the skin and pour the stock into the dish. Add the bay leaf and season with the salt and pepper. Place on the lid or cover tightly with foil and cook in the oven for 1 hour.

Pour the cooking juices into a measuring jug, skim and discard any fat and top up to 500ml with some water if necessary. Strip the meat from the bones and cover until required.

To make the pastry:

Sieve the flour, salt and paprika into a bowl, add the diced butter and white fat. Using your finger tips rub the mixture together until it resembles breadcrumbs.

Stir in the cheese, add the egg yolk with the water and bring the mixture together to form a dough ball. Handle as little as possible for best results.

Wrap the pastry in cling film and rest in a cool place or the refrigerator for 30 minutes.

To make the sauce:

Sauté the leeks in the butter for 5 – 6 minutes, stir in the flour followed by the reserved cooking juices, cream and herbs. Cook whilst stirring until thickened. Adjust the seasoning to taste with some salt and black pepper.

Increase the oven temperature to 190°/ 170°C Fan assisted /375°F/ Gas Mark 5

To make the pie:

Dust a work surface or silicone rolling mat and a rolling pin with the extra flour.

Divide the pastry into 2 pieces, one slightly larger than the other.

Roll out the smaller piece to a circle for the top using the dish upturned as a guide and set to one side. Roll out the larger piece to a circle approximately 30cm (12inch) diameter and line the dish.

Place the pie bird in the center of the dish, add the cooked chicken meat and pour over the leek sauce. Brush the rim of the pastry with some of the glaze.

Cut a small cross in the center of the rolled out pie top and place over the filling, allowing the pie bird to poke through. Press the edges together to seal and trim away the excess. Use the end of a spoon handle and press around the sealed edges to make a pattern and decorate the top with the pastry trimming if liked. Brush the top of the pie with the glaze. Cook for 50 – 55 minutes until deep golden brown. If the pastry edges start to over brown protect them with some strips of foil.

Cook’s notes

Placing the pie dish on a metal baking sheet when cooking will help brown the pastry.