Chicken & Leek Pie

Submitted by Katrina Jenner

Chicken & Leek Pie

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Serving: 4
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 5 chicken thighs - roughly chopped
  • 1 onion - diced
  • 1 leek - cut in half lengthways then cut into 1cm slices
  • 1 tablespoon wholegrain mustard
  • 1 cup chicken stock
  • Good sprinkle tarragon
  • 1/4 - 1/2 cup thickened cream
  • Cornflour - to thicken
  • 2 sheets puff pastry


  • Put everything in the slow cooker except the cream, cornflour & pastry.
  • Cook for 3-4 hours on high.
  • When ready add cream & thicken with cornflour
  • Line a pie dish with 1 puff pastry sheet.
  • Pop in filling.
  • Place other puff pastry sheet on top.
  • Bake in moderate oven until pastry all crispy.

6 thoughts on “Chicken & Leek Pie”

  1. Absolutely loved this recipe. I made it into individual pies and hubby said they tasted twice as good heated the next day!

  2. How much cornflour? Mine was very chalky by the time it thickened enough. I used the exact Ingredients and method so not sure what happened? Should the mixture be runny still when it’s cooked?

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