Chicken & Leek Pie


  • 2 tablespoons oil
  • 2 med leeks, finely sliced
  • 500g chicken
  • 1/3 cup plain flour
  • 1 ¼ cups cream
  • ½ cup water
  • 2 teaspoons chicken stock powder
  • 1 cob of corn, kernels chopped off and microwave for 2 minutes
  • 2 sheets puff pastry
  • 1 egg, lightly beaten
  • 2 teaspoons poppy seeds


Preheat oven to 210C. Grease a 20cm square casserole dish with melted butter.Method

Heat oil in a pan; add leeks and cook, stirring for 3 minutes until leeks are softened. Add chicken and cook for 5 minutes until lightly browned.

Sprinkle flour over chicken, add the cream and water. Stir over a low heat until the mixture boils and thickens. Add chicken stock and corn. Spoon into casserole dish.

Lay 1 sheet of pastry on your mixture and brush with egg, then put the next sheet to top of first sheet, trim the edges and mark with a sharp knife. Brush top with rest of the egg and sprinkle with poppy seeds. Bake for 20 minutes and eat hot.

Very easy and tastes great!

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