Chicken and Leek Pie

Name: Chicken and Leek Pie
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: british
Ingredients: 800 g Chicken thigh; 300 ml Chicken stock; 2 piece Bay leaf; 4 sprig Fresh thyme; 1 piece White onion; 2 piece Celery; 3 piece Leek; 2 clove Garlic clove; 60 g Unsalted butter; 50 g Plain flour; 200 ml Whole milk; 100 ml Double cream; 1 tsp Dijon mustard; 1 tsp Salt; 1 tsp Ground black pepper; 500 g shortcrust pastry; 1 piece Egg; 10 g Plain flour, for dusting

1 hr 55 min · 36 min active · makes 4 portions · ~2.75 kg · Easy

Creamy chicken and leek pie with Dijon mustard and bay leaf, topped with golden pastry. Serves 4.

See more →

Chicken and Leek Pie

Creamy chicken and leek pie with Dijon mustard and bay leaf, topped with golden pastry. Serves 4.

See more →

TOTAL TIME

1 hr 55 min

ACTIVE TIME

36 min

QUANTITY

4 portions · ~2.75 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/17

Tools0/17

Ingredients

0/17 gathered · 4 servings

800g

300ml

2piece

4sprig

1piece

2piece

3piece

2clove

60g

200ml

100ml

1tsp

500g

1piece

#	Quantity	Notes	State
1	800g	—	—
2	300ml	—	—
3	2piece	—	—
4	4sprig	—	—
5	1piece	—	—
6	2piece	—	—
7	3piece	—	—
8	2clove	—	—
9	60g	—	—
10	60g	—	—
11	200ml	—	—
12	100ml	—	—
13	1tsp	—	—
14	1tsp	—	—
15	1tsp	—	—
16	500g	—	—
17	1piece	—	—

Tools

19 items

Serveware

1 item

Procedure

56 steps

1 of 56

Set the oven to 200 °C and allow it to come up to temperature.

200°C

⏱ 10 min

2 of 56

Put the chicken thighs into the large saucepan.

Chicken thigh · 800 g

⏱ 10s

ResultChicken thigh

3 of 56

Pour the chicken stock over the thighs.

Chicken stock · 300 ml

⏱ 8s

ResultChicken thigh and chicken stock

4 of 56

Drop in the bay leaves.

Bay leaf · 2 piece

⏱ 5s

ResultChicken thigh and chicken stock and bay leaf

5 of 56

Add the thyme sprigs.

Fresh thyme · 4 sprig

⏱ 5s

ResultChicken thigh and chicken stock mixture

6 of 56

Bring to a gentle simmer, cover, and poach until the chicken is cooked through and tender.

⏱ 20 min

ResultPoached chicken thighs

7 of 56

Lift the chicken thighs out of the pan onto the chopping board, leaving the poaching stock behind.

⏱ 15s

ResultPoached chicken thighs

8 of 56

Fish out and discard the bay leaves and thyme sprigs from the poaching stock with a spoon.

⏱ 10s

ResultClear poaching stockused in step 29

9 of 56

Pull the chicken meat off the bone with two forks and tear it into generous shreds, discarding any skin and bones.

⏱ 1 min 30s

ResultShredded cooked chickenused in step 36

10 of 56

Peel the onion and discard the skin.

White onion · 1 piece

⏱ 20s

ResultPeeled onion

11 of 56

Finely chop the peeled onion into small, even dice.

Peeled onion · step 10

⏱ 45s

ResultFinely chopped white onionused in step 13

12 of 56

Trim the ends from the celery stalks.

Celery · 2 piece

⏱ 15s

ResultTrimmed celeryused in step 21

13 of 56

Finely chop the celery stalks into small pieces.

Finely chopped white onion · step 11

⏱ 30s

ResultFinely chopped dillused in step 20

14 of 56

Trim the roots and dark tops from the leeks.

Leek · 3 piece

⏱ 20s

ResultTrimmed leeks

15 of 56

Slice the leeks into rounds about 1 cm thick.

Trimmed leeks · step 14

⏱ 1 min

ResultSliced leeksused in step 25

16 of 56

Crush each garlic clove under the flat of the knife to loosen the skin, then peel it away.

Garlic clove · 2 clove

⏱ 20s

ResultPeeled garlic cloves

17 of 56

Mince the peeled garlic cloves as finely as possible.

Peeled garlic cloves · step 16

⏱ 30s

ResultMinced garlicused in step 23

18 of 56

Put the butter into the large heavy-based saucepan.

Unsalted butter · 60 g

⏱ 8s

ResultUnsalted butter

19 of 56

Set the pan over a medium heat and let the butter melt until it is foaming.

⏱ 1 min

ResultMelted butter

20 of 56

Tip the finely chopped onion into the butter.

Finely chopped dill · step 13

⏱ 5s

ResultMelted butter and finely chopped dill

21 of 56

Add the finely chopped celery to the pan.

Trimmed celery · step 12

⏱ 5s

ResultMelted butter and finely chopped dill and trimmed celery

22 of 56

Stir and cook the onion and celery over a medium-low heat until completely soft and translucent but not coloured.

⏱ 8 min

ResultSoftened onion and celery

23 of 56

Stir in the minced garlic.

Minced garlic · step 17

⏱ 5s

ResultSoftened onion and celery and minced garlic

24 of 56

Cook the garlic with the vegetables for 1 minute, stirring constantly, until fragrant.

⏱ 1 min

ResultFragrant softened base

25 of 56

Add the sliced leeks to the pan.

Sliced leeks · step 15

⏱ 5s

ResultFragrant softened base and sliced leeks

26 of 56

Cook the leeks, stirring occasionally, until they have wilted down and are tender.

⏱ 5 min

ResultWilted leek and vegetable base

27 of 56

Scatter the flour over the vegetables.

Plain flour · 50 g

⏱ 10s

ResultWilted leek and vegetable base and plain flour

28 of 56

Stir the flour into the vegetables and cook, stirring constantly, for about 90 seconds to cook out the raw flour taste.

⏱ 1 min 30s

ResultFlour-coated vegetable base

29 of 56

Gradually pour the reserved poaching stock into the vegetable mixture, stirring as you go.

Clear poaching stock · step 8

⏱ 10s

ResultClear poaching stock and flour-coated vegetable base

30 of 56

Pour in the whole milk.

Whole milk · 200 ml

⏱ 8s

ResultClear poaching stock and flour-coated vegetable base and whole milk

31 of 56

Pour in the double cream.

Double cream · 100 ml

⏱ 8s

ResultFlour-coated vegetable base mixture

32 of 56

Stir continuously over a medium heat until the sauce comes to a gentle simmer and thickens to coat the back of a spoon.

⏱ 5 min

ResultThickened cream sauce

33 of 56

Stir in the Dijon mustard.

Dijon mustard · 1 tsp

⏱ 8s

ResultThickened cream sauce and dijon mustard

34 of 56

Season the sauce with the salt.

Salt · 1 tsp

⏱ 8s

ResultThickened cream sauce and dijon mustard and salt

35 of 56

Add the ground black pepper and stir through.

Ground black pepper · 1 tsp

⏱ 8s

ResultThickened cream sauce and dijon mustard mixture

36 of 56

Add the shredded cooked chicken to the sauce.

Shredded cooked chicken · step 9

⏱ 10s

ResultShredded cooked chicken mixture

37 of 56

Stir everything together until the chicken is evenly coated in the sauce.

⏱ 30s

ResultChicken and leek filling

38 of 56

Set the filling aside off the heat and allow it to cool completely before building the pie.

⏱ 30 min

ResultCooled chicken and leek fillingused in step 43

39 of 56

Place the block of shortcrust pastry on the chopping board.

Shortcrust pastry · 500 g

⏱ 10s

ResultShortcrust pastry

40 of 56

Cut the pastry into 2 portions — roughly two-thirds for the base and one-third for the lid.

Into 2 equal portions

Shortcrust pastry · step 39

⏱ 20s

ResultPastry portions

41 of 56

Roll the larger portion out on the lightly floured board into a round large enough to line the base and sides of the pie dish (about 23 cm) with a little overhang.

Plain flour · 10 gPastry portions · step 40

⏱ 1 min

ResultRolled pastry baseused in step 44

42 of 56

Lift the rolled pastry into the pie dish and press it gently into the base and up the sides, letting the excess drape over the edge.

⏱ 30s

43 of 56

Spoon the cooled chicken and leek filling into the pastry-lined dish and level the surface.

Cooled chicken and leek filling · step 38

⏱ 20s

ResultCooled chicken and leek filling

44 of 56

Roll the smaller pastry portion out into a round large enough to cover the top of the pie dish.

Rolled pastry base · step 41

⏱ 45s

ResultRolled pastry lidused in step 48

45 of 56

Crack the egg into a small bowl, discarding the shell.

Egg · 1 piece

⏱ 10s

ResultEgg

46 of 56

Beat the egg briskly with a fork until the yolk and white are fully combined.

⏱ 15s

ResultBeaten egg

47 of 56

Brush the rim of the pastry lining generously with egg wash.

Beaten egg · step 46

⏱ 20s

ResultCooled chicken and leek filling and beaten eggused in step 51

48 of 56

Lay the rolled pastry lid over the filling, pressing the edges firmly onto the egg-washed rim to seal.

Rolled pastry lid · step 44

⏱ 20s

ResultCooled chicken and beaten egg mixture

49 of 56

Trim away the excess pastry with a knife, running it along the edge of the dish.

⏱ 20s

ResultTrimmed pastry pie

50 of 56

Press the tines of a fork firmly around the pastry edge to crimp and seal it all the way round.

⏱ 30s

ResultCrimped pastry pie

51 of 56

Brush the entire surface of the pastry lid evenly with egg wash to give a deep golden glaze.

Remaining egg wash · step 47 Crimped pastry pie · step 50

⏱ 15s

ResultEgg-washed pie

52 of 56

Pierce a few small holes in the centre of the lid with a fork to allow steam to escape during baking.

⏱ 15s

ResultVented pie

53 of 56

Place the pie dish in the oven.

⏱ 10s

ResultVented pie

54 of 56

Bake until the pastry is deeply golden and the filling is piping hot all the way through, about 40 minutes. Check the thickest piece reads 74 °C on a thermometer.

200°C

⏱ 40 min

ResultBaked chicken and leek pie

55 of 56

Remove the pie from the oven using oven gloves and set it on the counter.

⏱ 15s

ResultBaked chicken and leek pie

56 of 56

Leave the pie to rest for 5 minutes before cutting so the filling settles and slices cleanly.

⏱ 5 min

ResultRested chicken and leek pie

Total Time1 hr 55 min

#	Product	Tool	Action
1	—	200°C	Set the oven to 200 °C and allow it to come up to temperature.⏱ 10 min
2	800 g		Put the chicken thighs into the large saucepan.⏱ 10sResultChicken thigh
3	300 ml		Pour the chicken stock over the thighs.⏱ 8sResultChicken thigh and chicken stock
4	2 piece		Drop in the bay leaves.⏱ 5sResultChicken thigh and chicken stock and bay leaf
5	4 sprig		Add the thyme sprigs.⏱ 5sResultChicken thigh and chicken stock mixture
6	—		Bring to a gentle simmer, cover, and poach until the chicken is cooked through and tender.⏱ 20 minResultPoached chicken thighs
7	—		Lift the chicken thighs out of the pan onto the chopping board, leaving the poaching stock behind.⏱ 15sResultPoached chicken thighs
8	—		Fish out and discard the bay leaves and thyme sprigs from the poaching stock with a spoon.⏱ 10sResultClear poaching stockused in step 29
9	—		Pull the chicken meat off the bone with two forks and tear it into generous shreds, discarding any skin and bones.⏱ 1 min 30sResultShredded cooked chickenused in step 36
10	1 piece		Peel the onion and discard the skin.⏱ 20sResultPeeled onion
11	Peeled onionstep 10		Finely chop the peeled onion into small, even dice.⏱ 45sResultFinely chopped white onionused in step 13
12	2 piece		Trim the ends from the celery stalks.⏱ 15sResultTrimmed celeryused in step 21
13	Finely chopped white onionstep 11		Finely chop the celery stalks into small pieces.⏱ 30sResultFinely chopped dillused in step 20
14	3 piece		Trim the roots and dark tops from the leeks.⏱ 20sResultTrimmed leeks
15	Trimmed leeksstep 14		Slice the leeks into rounds about 1 cm thick.⏱ 1 minResultSliced leeksused in step 25
16	2 clove		Crush each garlic clove under the flat of the knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves
17	Peeled garlic clovesstep 16		Mince the peeled garlic cloves as finely as possible.⏱ 30sResultMinced garlicused in step 23
18	60 g		Put the butter into the large heavy-based saucepan.⏱ 8sResultUnsalted butter
19	—		Set the pan over a medium heat and let the butter melt until it is foaming.⏱ 1 minResultMelted butter
20	Finely chopped dillstep 13		Tip the finely chopped onion into the butter.⏱ 5sResultMelted butter and finely chopped dill
21	Trimmed celerystep 12		Add the finely chopped celery to the pan.⏱ 5sResultMelted butter and finely chopped dill and trimmed celery
22	—		Stir and cook the onion and celery over a medium-low heat until completely soft and translucent but not coloured.⏱ 8 minResultSoftened onion and celery
23	Minced garlicstep 17		Stir in the minced garlic.⏱ 5sResultSoftened onion and celery and minced garlic
24	—		Cook the garlic with the vegetables for 1 minute, stirring constantly, until fragrant.⏱ 1 minResultFragrant softened base
25	Sliced leeksstep 15		Add the sliced leeks to the pan.⏱ 5sResultFragrant softened base and sliced leeks
26	—		Cook the leeks, stirring occasionally, until they have wilted down and are tender.⏱ 5 minResultWilted leek and vegetable base
27	50 g		Scatter the flour over the vegetables.⏱ 10sResultWilted leek and vegetable base and plain flour
28	—		Stir the flour into the vegetables and cook, stirring constantly, for about 90 seconds to cook out the raw flour taste.⏱ 1 min 30sResultFlour-coated vegetable base
29	Clear poaching stockstep 8		Gradually pour the reserved poaching stock into the vegetable mixture, stirring as you go.⏱ 10sResultClear poaching stock and flour-coated vegetable base
30	200 ml		Pour in the whole milk.⏱ 8sResultClear poaching stock and flour-coated vegetable base and whole milk
31	100 ml		Pour in the double cream.⏱ 8sResultFlour-coated vegetable base mixture
32	—		Stir continuously over a medium heat until the sauce comes to a gentle simmer and thickens to coat the back of a spoon.⏱ 5 minResultThickened cream sauce
33	1 tsp		Stir in the Dijon mustard.⏱ 8sResultThickened cream sauce and dijon mustard
34	1 tsp		Season the sauce with the salt.⏱ 8sResultThickened cream sauce and dijon mustard and salt
35	1 tsp		Add the ground black pepper and stir through.⏱ 8sResultThickened cream sauce and dijon mustard mixture
36	Shredded cooked chickenstep 9		Add the shredded cooked chicken to the sauce.⏱ 10sResultShredded cooked chicken mixture
37	—		Stir everything together until the chicken is evenly coated in the sauce.⏱ 30sResultChicken and leek filling
38	—		Set the filling aside off the heat and allow it to cool completely before building the pie.⏱ 30 minResultCooled chicken and leek fillingused in step 43
39	500 g		Place the block of shortcrust pastry on the chopping board.⏱ 10sResultShortcrust pastry
40	Shortcrust pastrystep 39		Cut the pastry into 2 portions — roughly two-thirds for the base and one-third for the lid. → Into 2 equal portions⏱ 20sResultPastry portions
41	10 g		Roll the larger portion out on the lightly floured board into a round large enough to line the base and sides of the pie dish (about 23 cm) with a little overhang.⏱ 1 minResultRolled pastry baseused in step 44
41	Pastry portionsstep 40
42	—		Lift the rolled pastry into the pie dish and press it gently into the base and up the sides, letting the excess drape over the edge.⏱ 30s
43	Cooled chicken and leek fillingstep 38		Spoon the cooled chicken and leek filling into the pastry-lined dish and level the surface.⏱ 20sResultCooled chicken and leek filling
44	Rolled pastry basestep 41		Roll the smaller pastry portion out into a round large enough to cover the top of the pie dish.⏱ 45sResultRolled pastry lidused in step 48
45	1 piece		Crack the egg into a small bowl, discarding the shell.⏱ 10sResultEgg
46	—		Beat the egg briskly with a fork until the yolk and white are fully combined.⏱ 15sResultBeaten egg
47	Beaten eggstep 46		Brush the rim of the pastry lining generously with egg wash.⏱ 20sResultCooled chicken and leek filling and beaten eggused in step 51
48	Rolled pastry lidstep 44		Lay the rolled pastry lid over the filling, pressing the edges firmly onto the egg-washed rim to seal.⏱ 20sResultCooled chicken and beaten egg mixture
49	—		Trim away the excess pastry with a knife, running it along the edge of the dish.⏱ 20sResultTrimmed pastry pie
50	—		Press the tines of a fork firmly around the pastry edge to crimp and seal it all the way round.⏱ 30sResultCrimped pastry pie
51	Remaining egg washstep 47		Brush the entire surface of the pastry lid evenly with egg wash to give a deep golden glaze.⏱ 15sResultEgg-washed pie
51	Crimped pastry piestep 50
52	—		Pierce a few small holes in the centre of the lid with a fork to allow steam to escape during baking.⏱ 15sResultVented pie
53	—		Place the pie dish in the oven.⏱ 10sResultVented pie
54	—	200°C	Bake until the pastry is deeply golden and the filling is piping hot all the way through, about 40 minutes. Check the thickest piece reads 74 °C on a thermometer.⏱ 40 minResultBaked chicken and leek pie
55	—		Remove the pie from the oven using oven gloves and set it on the counter.⏱ 15sResultBaked chicken and leek pie
56	—		Leave the pie to rest for 5 minutes before cutting so the filling settles and slices cleanly.⏱ 5 minResultRested chicken and leek pie
Total Time			1 hr 55 min

Serving

Cut the pie into 4 generous wedges and lift each portion onto a warm dinner plate using a cake server.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,187kcal
	56g
	63g
	26g
	93g
	17g
	6g
	1,547mg

Ingredients0/17

Tools0/17

Recipe

Chicken and Leek Pie

Creamy chicken and leek pie with Dijon mustard and bay leaf, topped with golden pastry. Serves 4.

What you’ll doYou will poach chicken thighs in stock with aromatics, then shred the meat. Separately, you will soften onion, celery and leeks in butter, dust them with flour, and build a creamy sauce with the poaching stock, milk and cream, seasoning it with mustard, salt and pepper before folding in the chicken. Once the filling cools completely, you will line a pie dish with pastry, fill it, top it with a pastry lid sealed with egg wash, then bake until the crust is deeply golden and the filling is piping hot through.

Serves4

Total1 hr 55 min

LevelMedium

Ingredients

Chicken thigh800 g
Chicken stock300 ml
Bay leaf2 piece
Fresh thyme4 sprig
White onion1 piece
Celery2 piece
Leek3 piece
Garlic clove2 clove
Unsalted butter60 g
Plain flour60 g
Whole milk200 ml
Double cream100 ml
Dijon mustard1 tsp
Salt1 tsp
Ground black pepper1 tsp
Shortcrust pastry500 g
Egg1 piece

Tools

Cake slicePie dishSpoonLarge saucepanTongsRolling pinSmall bowlOvenLarge heavy based saucepanPastry brushChef's knifeWooden spoonDinner plateBaking paperForkOven gloveChopping boardThermometerCake server

Method

Set the oven to 200 °C and allow it to come up to temperature.

200°C10 minOven

Put the chicken thighs into the large saucepan.

10sLarge saucepanChicken thigh · 800 g

Pour the chicken stock over the thighs.

8sLarge saucepanChicken stock · 300 ml

Drop in the bay leaves.

5sLarge saucepanBay leaf · 2 piece

Add the thyme sprigs.

5sLarge saucepanFresh thyme · 4 sprig

Bring to a gentle simmer, cover, and poach until the chicken is cooked through and tender.

20 minLarge saucepan

Lift the chicken thighs out of the pan onto the chopping board, leaving the poaching stock behind.

15sChopping board, Tongs

Fish out and discard the bay leaves and thyme sprigs from the poaching stock with a spoon.

Result · Clear poaching stock · used in step 29

10sLarge saucepan, Spoon

Pull the chicken meat off the bone with two forks and tear it into generous shreds, discarding any skin and bones.

Result · Shredded cooked chicken · used in step 36

1 min 30sChopping board, Fork

Peel the onion and discard the skin.

20sChopping board, Chefs knifeWhite onion · 1 piece

Finely chop the peeled onion into small, even dice.

Result · Finely chopped white onion · used in step 13

45sChopping board, Chefs knifePeeled onion · step 10

Trim the ends from the celery stalks.

Result · Trimmed celery · used in step 21

15sChopping board, Chefs knifeCelery · 2 piece

Finely chop the celery stalks into small pieces.

Result · Finely chopped dill · used in step 20

30sChopping board, Chefs knifeFinely chopped white onion · step 11

Trim the roots and dark tops from the leeks.

20sChopping board, Chefs knifeLeek · 3 piece

Slice the leeks into rounds about 1 cm thick.

Result · Sliced leeks · used in step 25

1 minChopping board, Chefs knifeTrimmed leeks · step 14

Crush each garlic clove under the flat of the knife to loosen the skin, then peel it away.

20sChopping board, Chefs knifeGarlic clove · 2 clove

Mince the peeled garlic cloves as finely as possible.

Result · Minced garlic · used in step 23

30sChopping board, Chefs knifePeeled garlic cloves · step 16

Put the butter into the large heavy-based saucepan.

8sLarge heavy based saucepanUnsalted butter · 60 g

Set the pan over a medium heat and let the butter melt until it is foaming.

1 minLarge heavy based saucepan

Tip the finely chopped onion into the butter.

5sLarge heavy based saucepanFinely chopped dill · step 13

Add the finely chopped celery to the pan.

5sLarge heavy based saucepanTrimmed celery · step 12

Stir and cook the onion and celery over a medium-low heat until completely soft and translucent but not coloured.

8 minLarge heavy based saucepan, Wooden spoon

Stir in the minced garlic.

5sLarge heavy based saucepanMinced garlic · step 17

Cook the garlic with the vegetables for 1 minute, stirring constantly, until fragrant.

1 minLarge heavy based saucepan, Wooden spoon

Add the sliced leeks to the pan.

5sLarge heavy based saucepanSliced leeks · step 15

Cook the leeks, stirring occasionally, until they have wilted down and are tender.

5 minLarge heavy based saucepan, Wooden spoon

Scatter the flour over the vegetables.

10sLarge heavy based saucepanPlain flour · 50 g

Stir the flour into the vegetables and cook, stirring constantly, for about 90 seconds to cook out the raw flour taste.

1 min 30sLarge heavy based saucepan, Wooden spoon

Gradually pour the reserved poaching stock into the vegetable mixture, stirring as you go.

10sLarge heavy based saucepanClear poaching stock · step 8

Pour in the whole milk.

8sLarge heavy based saucepanWhole milk · 200 ml

Pour in the double cream.

8sLarge heavy based saucepanDouble cream · 100 ml

Stir continuously over a medium heat until the sauce comes to a gentle simmer and thickens to coat the back of a spoon.

5 minLarge heavy based saucepan, Wooden spoon

Stir in the Dijon mustard.

8sLarge heavy based saucepanDijon mustard · 1 tsp

Season the sauce with the salt.

8sLarge heavy based saucepanSalt · 1 tsp

Add the ground black pepper and stir through.

8sLarge heavy based saucepanGround black pepper · 1 tsp

Add the shredded cooked chicken to the sauce.

10sLarge heavy based saucepanShredded cooked chicken · step 9

Stir everything together until the chicken is evenly coated in the sauce.

30sLarge heavy based saucepan, Wooden spoon

Set the filling aside off the heat and allow it to cool completely before building the pie.

Result · Cooled chicken and leek filling · used in step 43

30 minLarge heavy based saucepan

Place the block of shortcrust pastry on the chopping board.

10sChopping boardShortcrust pastry · 500 g

Cut the pastry into 2 portions — roughly two-thirds for the base and one-third for the lid. → Into 2 equal portions

20sChopping board, Chefs knifeShortcrust pastry · step 39

Roll the larger portion out on the lightly floured board into a round large enough to line the base and sides of the pie dish (about 23 cm) with a little overhang.

Result · Rolled pastry base · used in step 44

1 minChopping board, Rolling pinPlain flour · 10 g

Lift the rolled pastry into the pie dish and press it gently into the base and up the sides, letting the excess drape over the edge.

30sPie dish, Baking paper

Spoon the cooled chicken and leek filling into the pastry-lined dish and level the surface.

20sPie dishCooled chicken and leek filling · step 38

Roll the smaller pastry portion out into a round large enough to cover the top of the pie dish.

Result · Rolled pastry lid · used in step 48

45sChopping board, Rolling pinRolled pastry base · step 41

Crack the egg into a small bowl, discarding the shell.

10sSmall bowlEgg · 1 piece

Beat the egg briskly with a fork until the yolk and white are fully combined.

15sSmall bowl, Fork

Brush the rim of the pastry lining generously with egg wash.

Result · Cooled chicken and leek filling and beaten egg · used in step 51

20sPie dish, Pastry brushBeaten egg · step 46

Lay the rolled pastry lid over the filling, pressing the edges firmly onto the egg-washed rim to seal.

20sPie dishRolled pastry lid · step 44

Trim away the excess pastry with a knife, running it along the edge of the dish.

20sPie dish, Chefs knife

Press the tines of a fork firmly around the pastry edge to crimp and seal it all the way round.

30sPie dish, Fork

Brush the entire surface of the pastry lid evenly with egg wash to give a deep golden glaze.

15sPie dish, Pastry brushRemaining egg wash · step 47Crimped pastry pie · step 50

Pierce a few small holes in the centre of the lid with a fork to allow steam to escape during baking.

15sPie dish, Fork

Place the pie dish in the oven.

10sPie dish, Oven, Oven glove

Bake until the pastry is deeply golden and the filling is piping hot all the way through, about 40 minutes. Check the thickest piece reads 74 °C on a thermometer.

200°C40 minPie dish, Oven, Thermometer

Remove the pie from the oven using oven gloves and set it on the counter.

15sPie dish, Oven, Oven glove

Leave the pie to rest for 5 minutes before cutting so the filling settles and slices cleanly.

5 minPie dish

Cut the pie into 4 generous wedges and lift each portion onto a warm dinner plate using a cake server.

Result · Chicken and Leek Pie

30sDinner plate, Cake serverRested chicken and leek pie · step 56

Printed 10 October 2026