Chicken & Leek Pie

Chicken, Leek & Rosemary Pie

What can beat a traditional chicken pie? A classic comfort food. The addition of the rosemary makes it even more moorish…


This is perfect to make with chicken thighs or leftover roast chiken a fuss-free, quick recipe that could easily be prepared even on a the coldest week night!


You’ll want to make it again and again.


Prep Time: 35 min
Cook Time: 1 hr 20 min
Total Time: 1 hr 55 min
Serving Size: 4 - 6


• 6 Chicken thighs or Leftover chicken 
•  Sprigs rosemary
•  2 Large leeks
• 450 g Butter
•  2 Tbsp. Wholemeal flour
• 400 ml Milk
•  1 Pack puff pastry ready roll
• 1 Egg yolk
•  Olive oil
• Salt & Pepper



1 - Preheat your oven to 180°C/350°F.

2 - In a saute pan drizzle a little olive oil and brown your chicken, once brown add the leeks and cook until soft. This whole process should take  about 15-20 minutes.


3 - Separate the rosemary leaves from the stalk. And chop leaves finely, add to your chicken and leeks.

4 - When the chicken and leeks are cooked, add the butter let it melt and stir in the flour. Cook for 2 minutes. Add the milk a little at a time and leave to cook until it thickens, another 10-12 minutes. Add the mustard and stir. Season to taste.


5 - Pour the mixture in a ceramic pie dish. Cover with the pastry crimping the edges and brush all over with the beaten egg. Make a hole in the top of the pie to allow the steam to escape, then bake in the preheated oven for about 45 minutes, or until the pastry is golden-brown.


6 - Enjoy with a crispy salad with shallots and mustard vinaigrette…