Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Chicken and Leek Pie with Puff Pastry
Creamy chicken and leek filling in a deep dish with a golden puff pastry lid. Letting the filling cool slightly before the pastry goes on stops the base turning soggy as it bakes.
Total time
65 min
Prep
20 min
Cook
45 min
Difficulty
medium
Cuisine
Australian
Ingredients
800gchicken thighs, cooked and diced
4leeks, sliced
3 stalkscelery, sliced
60gbutter
60gplain flour
400mlchicken stock
200mlcream
1 tspDijon mustard
1 tbspfresh thyme
2 sheetspuff pastry
1egg, beaten
Instructions
1
Fry leek and celery in butter until soft.
2
Stir in flour. Cook 2 minutes. Add stock gradually.
3
Add cream, mustard and thyme. Simmer until thick.
4
Stir in chicken. Season.
5
Pour filling into a pie dish.
6
Cover with puff pastry. Seal and brush with egg.
7
Bake at 200°C for 30 minutes until golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
736
Protein
69.8g
Fat
35.4g
Carbs
33.7g
Fiber
3.1g
Sodium
659mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.
