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Chicken & Leek Pie

Chicken & Leek Pie



  • 4 chicken breasts, diced
  • 1 chicken stock pot
  • 2 leeks
  • 10g butter
  • 1 egg, whisked
  • short cut pastry

Béchamel sauce:

  • 500ml skim milk
  • 25g flour
  • 25g butter
  • 1 chicken stock pot


  1. Pre-heat oven to 180C.

  2. To make the béchamel sauce, melt butter in saucepan. Add flour and cook for 1-2mins. Gradually stir in milk. Add chicken stock pot. Bring to the boil for 4-5mins until mixture thickens.

  3. Fry leeks in butter, add chicken breast pieces and chicken stock pot.

  4. Combined chicken mixture and béchamel sauce and place into a casserole dish.

  5. Place pastry on top and brush with whisked egg.

  6. Bake for 1 hour in oven at 180C or until pastry is golden brown.