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Serves 6


4 lbs. chicken pieces
1 lb. leeks, greens and white part, washed and cut into 1 inch slices
1/2 cup half and half cream
1 1/2 tbsp. all-purpose flour
1 1/2 tbsp. saltless butter, softened
1/2 tsp. nutmeg
1 1/2 cups boiling chicken stock
1 large bay leaf
8 oz. puff pastry
1 tsp. salt
1 tsp. black pepper
1 egg, beaten
steamed new potatoes and broccoli


Preheat oven to 400 F (200 C). Using a food processor, beat cream, flour, and nutmeg. Add chicken stock. Put sauce in a pan and add bay leaf. Bring to a simmer, stirring continuously until thickened. Whisk if needed to remove lumps.

Remove bay leaf and discard. Add salt and black pepper. Mix well. Add chicken pieces and leeks. Pour mixture into a 4-cup ovenproof dish.

Roll pastry and cover pie. Moisten edges with water and crimp onto dish. Poke a hole in center of pastry lid to make a steam vent. Decorate with pastry shapes, leaves, etc.

Brush pastry with beaten egg. Bake for 10 minutes and reduce heat to 350 F (180 C). Bake for another 40 minutes until pastry is golden brown. Serve hot with steamed new potatoes and broccoli.