Warmth with a creamy chicken pie

There’s nothing quite like a hearty winter warming pie and one of my favourites is a chicken and leek one at that.

You can make this in several ways and even can be done when you come home from work if you had a smallest amount of prep done from the night before. Those vital five minutes can be the difference.

Be sure to put in what you like and leave out what you don’t but here’s a starting point anyway. Nothing loves chicken more than thyme leaves so be sure to add them to your dish during cooking.

Creamy chicken pie

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1 tbsp olive oil

1 tbsp butter

1 Spanish onion chopped

3 cloves of garlic sliced

4 boned chicken thighs cubed

200g leeks sliced, white only

2tbls flour

150ml dry white wine

1pint chicken stock

200ml double cream

2 tsp English mustard

Salt and black pepper to taste

50g mixed chopped tarragon and flat leaf parsley

Fresh thyme leaves

500g ready rolled puff pastry

1 egg yolk

1 tablespoon of double cream


Preheat oven to 180ºC / 350ºF. In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes. Then add the chicken and cook for a further 5 minutes until the chicken is sealed. Add the leeks and flour stirring continually until they are well combined. Add the wine and chicken stock slowly until the sauce has thickened

Add the cream and mustard and then season. Take off the heat and stir in the herbs. Place the pie filling into a medium sized pie dish. Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife

Brush the remaining egg mix over the pie. Poke a couple of small holes in the pastry to let out the steam. Cook in the oven for 25 minutes, remove from the oven and serve