Chicken & Leek Pie


December 9, 2015

Chicken & Leek Pie 5 0 5 3
  • Prep: 15 mins
  • Cook: 4 hrs
  • 15 mins

    4 hrs

    4 hrs 15 mins

  • Yields: 4-6 servings


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


1Put everything in the slow cooker except the cream, cornflour & pastry.

2Cook for 3-4 hours on high.

3When ready add cream & thicken with cornflour

4Line a pie dish with 1 puff pastry sheet.

5Pop in filling.

6Place other puff pastry sheet on top.

7Bake in moderate oven until pastry all crispy.

Submitted by Katrina Jenner


6 Reviews

Lots of non cornflour thickening options here Eliza >>> HERE


May 13, 2020

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?


June 13, 2019

What could I use instead of the cream please


June 11, 2019

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


July 13, 2018

Love this recipe!!!


January 25, 2016

Very yummy!

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