Roast Chicken and Leek Pie

Roast Chicken and Leek Pie

With a golden-brown puff pastry topping and a juicy layer of filling, our delicious chicken and leek pie recipe is easy to make. Start baking now.


Step 1
  • Place a shallow pan onto a low medium heat and add the Lactofree spreadable.
Step 2
  • When it has melted add the onion, thyme , salt and pepper. Cook for 4-5 minutes with a lid on the pan to sweat the onions. Stir them now and again making sure that the onions don't colour.
Step 3
  • Add the leek and cook for 3-4 minutes with the lid on the pan.
Step 4
  • Remove the lid and add the flour. Cook out for 1 minute stirring then add the chicken stock.
Step 5
  • Bring to a simmer, cook for 2-3 minutes then add the double cream.
Step 6
  • Add the chicken pieces and cook for 5 minutes, then remove from the heat and leave to cool.
Step 7
  • Add the chopped parsley and place this in to your pie dish before placing the pastry lid over it. Brush on a little egg wash and place into the oven for 35 minutes at 200c.


Puff pastry (Rolled out to approx 3mm thick, for the top of your pie)
160 g
Chopped leeks
260 g
White onions (Diced)
120 g
50 g
2 g
Black pepper
Plain flour
10 g
Chicken stock
150 ml
150 ml
Chopped fresh parsley
1 tbsp
Leftover chicken (Cooked)
250 g