Chicken, Leek and Potato Pie
Tender chicken, sweet leeks, and diced potatoes simmered in a creamy herb sauce under a crisp, golden puff pastry lid.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Large frypan
- •Small saucepan
- •22 cm pie dish
- •Pastry brush
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 32 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 580 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan-forced).
- 2
Boil the diced potatoes in salted water for 6 minutes until just tender, then drain thoroughly.
- 3
Melt the butter in a large frypan over medium heat.
- 4
Add the sliced leek and cook for 5 minutes until soft and sweet.
- 5
Add the diced chicken to the frypan and cook for 4 minutes until lightly browned.
- 6
Stir in the plain flour, thyme, and Dijon mustard, cooking for 1 minute.
- 7
Gradually pour in the chicken stock and cream, stirring constantly until the sauce simmers and thickens.
- 8
Gently fold in the parboiled potatoes and season well with salt and pepper.
- 9
Spoon the filling into a 22 cm pie dish and let cool for 5 minutes.
- 10
Top with the puff pastry sheet, trim excess, crimp edges, and brush generously with beaten egg.
- 11
Cut two small slits in the centre of the pastry to release steam.
- 12
Bake for 25 to 30 minutes until the pastry is puffed and deep golden brown.
Chef's tips
Let the creamy filling cool slightly before topping with pastry so the butter in the pastry does not melt prematurely. Use waxy or all-rounder potatoes such as Dutch Cream or Sebago so the cubes hold their shape during baking.
Ingredient substitutions
- thickened cream → sour cream or crème fraîche
- chicken thigh fillets → diced chicken breast or leftover roast chook
- puff pastry → shortcrust pastry
Storage
Store cooled leftover pie covered in the refrigerator for up to 3 days.
Reheating
Reheat slices on a baking tray in a 180°C oven for 15 minutes to keep the pastry crisp.
Common mistakes to avoid
- •Overcooking the potatoes in the pot so they turn to mush inside the pie.
- •Adding hot filling directly under pastry without venting, leading to a soggy, deflated crust.
- •Skipping the egg wash, which prevents the pastry from achieving a glossy, golden finish.
Serving suggestions
Cooked Chicken, Leek and Potato Pie?
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