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Creamy chicken and leek pie recipe

Creamy chicken and leek pie

Created by The Tesco Recipes team

Zainab Pirzada's hearty chicken pie makes a perfect Iftar centrepiece. Cook tender chicken and leeks in a cheesy cream sauce and top with golden puff pastry. To give your pie a vegetarian twist, try replacing the chicken with a tin of butter beans – or include both for extra protein.

See method
  • Serves 4
  • Takes 50 mins
  • 758 calories / serving

    Ingredients

    • 2 tbsp vegetable oil
    • 3 leeks, thinly sliced and washed
    • 4 cloves of garlic, minced
    • 600g pack boneless and skinless chicken thighs, cut into bitesize pieces
    • 1 bay leaf
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp paprika​
    • 1 tsp dried thyme
    • 1 tbsp butter
    • 1 tbsp plain flour
    • 400ml milk
    • 100g strong Cheddar, grated
    • 1 x 320g sheet of reduced-fat puff pastry
    • 1 egg yolk, beaten

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    Each serving contains

    Energy
    3165kJ 758.0kcal
    38%
    Fat
    46g
    high65%
    Saturates
    18g
    high90%
    Salt
    1.0g
    low17%
    Sugars
    12g
    low13%

    of the Reference intake

    Carbohydrate 38.4gProtein 45.0gFibre 7.5g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C.
    2. Heat the oil in a large frying pan over a medium-high heat and add the leeks. Sweat them for 5 mins until soft and translucent.
    3. Add in the garlic, chicken, bay leaf and dried spices. Cook for 5 mins or until the chicken pieces are no longer pink.
    4. Add in the butter and flour and mix well until it’s fully combined. Then add in the milk and stir well until this is fully combined.
    5. Reduce the heat to a simmer and let it bubble away for 10 mins until the chicken is cooked through and the sauce is a thick consistency.
    6. Season, then mix in the Cheddar and transfer to a deep ovenproof dish or pie dish.
    7. Cover with pastry and trim any excess, sealing the edges with a fork. Brush with the beaten egg.
    8. Bake for 15-20 mins or until golden on top.
    • Tip: If your pie filling is a bit thin, in a small bowl mix a tsp of cornflour with some cold water to make a paste, then add to the chicken filling.

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