Quick but so tasty Chicken and Leek Pie

This is so so quick and easy to do and lighter than a normal pie as it just has a pastry top.


My version of a chicken and leek pie  


4 x 180g skinless chicken breasts

A knob of butter

Olive oil

1 ½ leeks

1 teaspoon of wholegrain mustard

1 heaped tbsp. plain flour, plus extra for dusting

2 or 3 (up to you) heaped tbsp. low fat crème fraiche

300ml chicken stock (I use a stock cube)

A few sprigs of fresh thyme (or a tsp of dried mixed herbs works well too)

1/3 a nutmeg, grated if you have some (I don’t bother)

1 sheet pre-rolled puff pastry

Some garlic and basil (I add this but Jamie didn’t so if you want to leave it no probs)

1 egg

Optional ingredients: add mushrooms, bacon etc. if you like20170129_1857071.jpg




  1. Pre-heat the oven to 200°c.
  2. Cut the chicken into small chunks (I use my kitchen scissors for this – so much easier!). Season with pepper and salt. Put a lug of olive oil and butter into a hot, large pan. Add the chicken and cook for a few minutes until sealed.
  3. Meanwhile, make the stock and slice the leeks up to your liking
  4. Add leeks to pan
  5. Leave to soften for a few mins
  6. Add your flour and crème fraiche. Stir well.
  7. Add the chicken stock and stir again. Add the herbs and the nutmeg, and season. Leave to simmer for 5 mins
  8. Pour the mixture into an oven proof dish. I just used predone pastry but you may have to roll it a little thinner. Tucking the edges in.
  9. Prick the pastry
  10. Beat an egg or I just use milk (easier and cheaper)
  11. Place in the oven and cook for 15-20 minutes, or until the pastry is golden.



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