Riverford Wicked Leeks
Chicken and leek pies recipe image

Print Chicken and leek pies

Packed with creamy leeks and flavoured with tarragon and white wine, this is a delectable and heartening dinner. You can vary the veg and meat, substituting some of the leeks for mushrooms, adding in a handful of frozen peas or sweetcorn, or switching the chicken for turkey if you have some left over. This recipe makes 4 individual pies, but you could make one larger one - just cook the pie for a little longer.


  • 60g plain flour
  • ½ tsp cayenne pepper
  • ½ tsp white pepper
  • 1 tsp salt
  • 500g chicken breast fillets, cut into 2cm dice
  • 2 tbsp olive oil
  • 25g butter
  • 2 leeks, sliced
  • 2 garlic cloves, crushed
  • 80ml water or white wine
  • 250ml chicken stock
  • 125ml cream
  • 1 tsp tarragon
  • Small handful each fresh parsley & chives, chopped
  • 300g puff or shortcrust pastry
  • 2 egg yolks, beaten


  1. Preheat oven to 180°C/Gas Mark 4.
  2. Place flour, peppers and salt in a bowl and stir. Add chicken and toss well. Shake off excess flour. Heat oil and butter in a pan over a high heat and stir fry chicken pieces until lightly browned and sealed. Remove chicken from pan and set aside.
  3. Place leeks and garlic in the pan and cook over a medium heat for 5 minutes until soft or wilted. Add wine and boil for 1 minute. Add stock and cream and simmer gently for 5 minutes. Add chicken and herbs, cook for a minute longer then remove from heat and cool.
  4. Roll out pastry to 4mm thick. Cut pastry to line bases, sides and tops of 4, 9½ cm pie tins. Spoon filling in pastry cases and brush edges with egg yolks. Place tops on pies and seal with a fork. Brush tops with egg yolks and make three piercings with a sharp knife in the top of each pie. Bake on the bottom oven shelf for 35 minutes or until golden brown.
want to cook with fresh ingredients? try one of our award winning veg boxes