Creamy Chicken & Leek Pie

Name: Creamy Chicken & Leek Pie
Prep time: 15 min
Cook time: 45 min
Ingredients: 4 chicken fillets; 1 tbsp olive oil; 2 sticks celery (finely sliced); 2-3 carrots (diced); 2 leeks (washed and sliced); 3 garlic cloves (crushed); 400 ml chicken bone broth; 1 tsp Dijon mustard; 1 tbsp plain flour; 125 ml cream; 1 box Roll It all-butter puff pastry; Sea salt and freshly ground black pepper; 1 egg (beaten, for glazing)

A proper comforting chicken pie, made with tender chicken, sweet leeks, carrots and celery in a creamy mustard sauce, all tucked beneath a crisp, golden all-butter pastry crust. This is the kind of cooking I come back to again and again: simple ingredients, a few good techniques and food that feels generous without being complicated. The vegetables are slowly sweated first, creating a naturally sweet and savoury base for the creamy filling.

The trick to a really good chicken pie is giving the vegetables time to soften slowly at the start. It creates a sweeter, more flavourful base without needing lots of extra ingredients.

Serve with greens or a crisp seasonal salad. This is better, not best cooking: wholesome, comforting food that works for real life.

Ingredients

4 chicken fillets
1 tbsp olive oil
2 sticks celery finely sliced
2-3 carrots diced
2 leeks washed and sliced
3 garlic cloves crushed
400 ml chicken bone broth
1 tsp Dijon mustard
1 tbsp plain flour
125 ml cream
1 box Roll It all-butter puff pastry
Sea salt and freshly ground black pepper
1 egg beaten, for glazing

Method

Prepare the chicken and vegetables

Preheat the oven to 200°C (180°C fan). Finely slice the celery, dice the carrots and wash and slice the leeks. Cut the chicken into bite-sized pieces and season well with salt and pepper.

Soften the vegetables

Heat the oil in a large, deep frying pan over a medium-low heat. Add the celery, carrots and leeks with a pinch of salt. Cover and cook gently for 8–10 minutes, stirring occasionally, until soft and sweet but not coloured. Add the garlic for the final minute.

Cook the chicken

Increase the heat and add the chicken. Cook for 5–6 minutes, turning regularly, until golden all over.

Make the creamy filling

Sprinkle over the flour and stir for 1 minute. Gradually add the chicken bone broth, stirring continuously until smooth. Add the mustard and cream, then bring to a gentle simmer.
Reduce the heat and cook for 15 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through. Taste and season.

Add the pastry

While the filling cooks, unroll the pastry. Spoon the chicken filling into a pie dish or ovenproof dish.
Lay the pastry over the top, leaving a little overhang around the edges. Press firmly around the rim to seal and trim away any excess. Cut a small slit in the centre to allow the steam to escape.

Bake

Brush the pastry generously with the beaten egg. Bake for 25–30 minutes, until puffed, crisp and deeply golden.
Leave to rest for 5 minutes before serving.

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Prep Time: 15

Cook Time: 45

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