Marco Pierre White's chicken and leek pie recipe

Name: Marco Pierre White's chicken and leek pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stock cube or 'pot'; 4 chicken breasts; 2 leeks; 10 g (0.4oz) butter; 1 egg; 1 shortcrust pastry sheet, ready to use; 500 ml (17.6fl oz) semi-skimmed milk; 25 g (0.9oz) flour; 25 g (0.9oz) butter; 1 stock cube or 'pot'

Servings: persons

1
Pre-heat the oven to 200C/180C fan/Gas Mark 4.
2
Prepare 500ml of bechamel (white sauce) until creamy.
3
Chop the white parts of the leeks.
4
Keep the pieces quite large so they have some texture.
5
Otherwise they just disappear in the sauce.
6
Melt 10g butter in a frying pan.
7
Cook the leeks without colour in the butter until softened and most of the liquid is evaporated.
8
Cut each chicken breast into three pieces.
9
I always keep my chicken quite chunky for the simple reason that I want it only half-cooked when I assemble the pie.
10
Smaller pieces will dry out.
11
My way, the pie and the chicken finish cooking simultaneously.
12
Pouch the chicken pieces for approx 10mins in the bechamel sauce - dissolve one further stock cube/pot into the sauce.
13
Keep stirring until the chicken is half-cooked.
14
Transfer the chicken, bechamel and leek mix to a pie dish.
15
Roll out the shortcrust pastry.
16
Lay the pastry over the dish and mould it around the side of the dish so it holds in place.
17
It helps to glaze the edge of the dish with beaten egg beforehand to help it stick.
18
Brush the pastry lid with the egg wash.
19
This will help give it some colour in the oven.
20
Don't be tempted to trim the pastry because it will shrink in the oven and if the pastry shrinks, the pie will leak.

365

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 stock cube or 'pot', 4 chicken breasts, 2 leeks, 10 g (0.4oz) butter, and more.

Yes, Marco Pierre White's chicken and leek pie recipe 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!