Chicken And Leek Pie Recipe

Name: Chicken And Leek Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp oil; 1 None small leek, halved, thinly sliced; 4 rashers bacon, rinds removed, finely chopped; 500 g chicken mince; 80 ml white wine; 180 ml double cream; 2 tsp cornflour, mixed with 1 tbsp water until smooth; 150 g frozen mixed vegetables; 2 tbsp chopped fresh flat-leaf parsley; 1 sheet ready-rolled puff pastry; 1 None egg yolk; 2 tsp sesame seeds

Servings: persons

1 tbsp oil
1 None small leek, halved, thinly sliced
4 rashers bacon, rinds removed, finely chopped
500 g chicken mince
80 ml white wine
180 ml double cream
2 tsp cornflour, mixed with 1 tbsp water until smooth
150 g frozen mixed vegetables
2 tbsp chopped fresh flat-leaf parsley
1 sheet ready-rolled puff pastry
1 None egg yolk
2 tsp sesame seeds

1
Preheat oven to 200u00b0C/180u00b0C fan/gas 6. Lightly grease a 1.5-litre ovenproof dish.
2
Heat half the oil in a large frying pan on high. Saute leek and bacon for 4-5 mins, until leek is tender. Transfer to a plate.
3
Heat remaining oil in same pan on high. Add mince. Cook for 4-5 mins, breaking up lumps with the back of a spoon, until browned. Stir in wine. Simmer for 2 mins, or until almost evaporated. Add cream. Simmer for 2 mins.
4
Blend cornflour and vegetables into chicken mixture. Bring back to a simmer on medium, stirring, and cook for 3 mins, or until thickened. Remove from heat. Stir through parsley and season to taste. Cool for 10 mins.
5
Spoon mixture into prepared dish. Cover with pastry, trimming to fit if necessary. Brush with egg yolk. Sprinkle with sesame seeds. Cut a few small slits in pastry to allow steam to escape. Bake for 20-25 mins, or until puffed and golden.

998

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tbsp oil, 1 None small leek, halved, thinly sliced, 4 rashers bacon, rinds removed, finely chopped, 500 g chicken mince, and more.

Yes, Chicken And Leek Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken And Leek Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions