Absolutely delicious as the evenings get a bit cooler! Thanks so much to @jobarrett for our crispy pastry tips!
Chicken and Leek Pie

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4 - 6 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 1 hour
- Serves: 4 - 6 People
Ingredients
- Puff pastry
- 6 Chicken thighs
- 150 g Speck, (or could use pancetta or bacon)
- 150 mL Chicken bone broth or stock
- 2 Leeks
- 2 Lemons
- 1 small handful Rosemary
- 1 small handful Thyme
- 1/2 handful Tarragon, (optional)
- Butter
- 100 mL Cream
- 1 tbsp Corn flour
- 1/4 bottle White wine
- Salt
- Pepper
- Olive oil
- 1 Eggs
Method
- 1)
Put pie dish into the freezer.
- 2)
Turn pot up to high heat on stove and cover bottom of pan with oil. Leave to heat up oil.
- 3)
Once oil has heated up, add chicken thighs in batches to pan (don’t overcrowd pan). Crack of pepper and pinch of salt on chicken.
- 4)
Flip after approx 4 mins, then cook for approx 1 min on other side. Set aside and repeat with rest of chicken. Once all cooked turn pot down to low heat.
- 5)
Dice up speak then add to pot on low, leave to render down.
- 6)
Chop up leeks into slices.
- 7)
After a couple of mins of speck cooking, add approx 50g butter to pot then add leeks in. Intermittently stir leeks till sweated down and translucent.
- 8)
Pick leaves off rosemary and thyme and finely chop together. Then pick of tarragon leaves and gently chop to avoid bruising.
- 9)
Once leeks have started to sweat down, add the herbs in, zest of 2 lemons and good crack of pepper. Leave to cook on low heat.
- 10)
Chop up chicken into chunks.
- 11)
After leeks/speck has been cooking for approx 20 mins, increase heat to high and add in white wine. Want to reduce the mixture to approx 1/2.
- 12)
Then add approx 150mL of broth in and add chicken in. Pop lid on and bring broth up to a boil. Then turn off the heat completely.
- 13)
Need to use your intuition a bit with thickening up the mixture, because everyone’s will be a bit different. Want a gravy consistency. We added 1 tablespoon of cornflour. Then stir. Then add cream.
- 14)
Give your pie a taste. Ensure enough salt, pepper and you’re happy with a gravy type consistency.
- 15)
Preheat oven to 220C and grab pastry out of freezer. Get dishes out of freezer.
- 16)
Pour mixture into dishes. Only fill to 3/4. Then put in the freezer to cool.
- 17)
Whisk up 2 eggs to create egg wash and put a pinch of salt into egg.
- 18)
Fill a cup with water and put next to pastry too.
- 19)
Watch highlight to see how we created a steam hole.
- 20)
Brush edges of tray with water, lay pastry over dish, trim away excess.
- 21)
Lightly brush with egg wash.
- 22)
Put into oven on 220C for 25-40 mins depending on oven. Ours took 35 mins.
- 23)
Enjoy!!