Chicken and Leek Pot Pie

June 30, 2020

Elegant and simple. Best of all, a pot pie doesn’t need any fussing around with a pastry base. Just use good quality ready-made puff pastry and cut out to fit any ovenproof dish you have on hand.
Chicken and Leek Hotpot



  • 100g butter
  • 2 leeks, finely sliced
  • handful chopped flat-leaf parsley (you could also add dill or tarragon)
  • 4 chicken thigh fillets, cut into bite-sized pieces
  • 1/2 cup plain flour
  • 1/2 cup white wine
  • 1 cup chicken stock (or water)
  • 1/4 cup thickened cream
  • frozen puff pastry
  • 1 egg, beaten


  1. Melt the butter in a heavy-based saucepan on medium-high heat. When the butter is sizzling, add the leeks and stir around until softened.
  2. Add the herbs and chicken and season with salt and pepper. Cook for 8-10 minutes, until the chicken, is no longer pink.
  3. Stir through the flour and cook for a minute or two. The mixture will look thick and pasty.
  4. Stir through the wine until smooth and well combine.
  5. Stir through the stock (or water) and cream. Reduce heat to a low simmer and cook for about 5 minutes, until the sauce is thick.
  6. Remove from the heat and cool. This can be refrigerated for a day in advance.
  7. Preheat the oven to 200C.
  8. Defrost the puff pastry.
  9. Cut out 4 circles large enough to cover the top of your four pie dishes.
  10. Divide the chicken mixture between the dishes.
  11. Cover each dish with pastry and brush with the egg.
  12. Bake for about 15 minutes, until the pastry is golden and puffed.



Back to Home