Chicken and Leek Pie with Puff Pastry

Name: Chicken and Leek Pie with Puff Pastry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 800g chicken thighs, cooked and diced; 4 leeks, sliced; 3 stalks celery, sliced; 60g butter; 60g plain flour; 400ml chicken stock; 200ml cream; 1 tsp Dijon mustard; 1 tbsp fresh thyme; 2 sheets puff pastry; 1 egg, beaten

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

Fry leek and celery in butter until soft.

Stir in flour. Cook 2 minutes. Add stock gradually.

Add cream, mustard and thyme. Simmer until thick.

Stir in chicken. Season.

Pour filling into a pie dish.

Cover with puff pastry. Seal and brush with egg.

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

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