Chicken and leek pie

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Serves: 6

By Annapanacotta



  • 1 chicken

  • 5 slices bacon

  • 1 packet puff pastry

  • 4 leeks

  • 300ml creme fraiche

  • 1 tin mushrooms


  1. Roast the chicken, leave it to cool, then remove all the meat and chop into large chunks into your pie dish.
  2. Cut the leeks into slices about an inch in length and fry them off with the bacon and the roasting tin juices.
  3. Add the tin of mushrooms and the creme fraiche to the leeks with all the chicken juices. Throw the whole lot into the pie dish with the chicken.
  4. Roll out the pastry and cut a strip one inch wide to place around the top of the pie dish. Then place the rest of the pastry on the top and pinch together the edges with your thumbs.
  5. You can beat and egg and paint it on the top but it's not necessary.

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Chicken

  • Winter

  • Autumn

  • Main Course

  • Nut Free

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