This hearty chicken pie is packed full of flavour and is surprisingly easy to make. It is slightly healthier than a traditional chicken pie as it’s made with milk instead of cream and the bottom is not lined with pastry. This pie can be made in advance or frozen. This recipe makes enough to serve 6.

You will need:


  • 3  large chicken breasts, cubed
  • 2 tbsp oil (I used unrefined olive oil as it has a higher smoke point that extra virgin)
  • 3 leeks, chopped
  • 15g butter
  • 1 tsp dijon mustard
  • a good glug of sherry (or 2) plus extra to sip along the way!
  • 1 heaped tbsp plain flour
  • 1 chicken stock cube
  • 350ml milk
  • 500g puff pastry



  • Heat 1 tbsp oil in a frying pan until hot.

  •  Add the leeks and  good glug of sherry and cook until the leeks are tender and the wine has evaporated. Set aside.

  • In a separate saucepan melt the butter.

  • Stir in the flour to create a smooth paste.

  • Gradually add the milk, stirring continuously until sauce thickens.

  • Add the mustard and stock cube.

  • Finally add the leeks and stir until combined. Set aside.

  • Using the same pan as the leeks, cook chicken until brown all over.

  • Add the chicken to the leek sauce and fill the pie dish.

  • Cover the pie with a layer of puff pastry, trimming off any excess.

  • If you have any pastry leftover you can use it to decorate the pie. At this stage, you can brush the top with egg or a milk wash, if desired. An egg wash will give the pie a more golden colour.

  • Bake at 200 degrees for 30 minutes or until pastry is puffy and golden. If you are making the pie in advance to put in the freezer I would recommend freezing it at this stage and then cooking from frozen.

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