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Chicken & Leek Pie 

(Serves 4)


Preparation time 15mins

Cooking time 1 hour

Pre-heat the oven to 190°c

(Cooking times will vary depending on your oven, we use a fan oven)


You will need:

2tsp Secret Chef All in One British Seasoning

4 medium Chicken Breast, diced

2 medium Leeks, washed and cut in rings

150g tinned Sweetcorn, drained

25g Butter

25g Flour

1Pt (600ml) Milk

Sea Salt to taste

1 pack ready rolled Puff Pastry

1 Egg beaten

Freshly Ground Black Pepper


Seal the chicken in a little hot oil and put to one side.

(do not cook right through)

Melt the butter in a heavy bottom saucepan.

Add the leeks and stir continuously for 2 minutes.

Stir in the flour and cook for a further 1-2 minutes.

Take the pan off the heat and gradually stir in the milk

to get a smooth sauce.

Return to the heat and, stirring all the time, bring to

the boil and simmer gently for 5 minutes.

Stir in the British Seasoning and salt to taste.

Add the chicken and sweetcorn, mix through gently and transfer to an oven proof dish.

Place the ready rolled puff pastry on top of the dish and crimp around the edges.

(you can roll this pastry out a little, but only a little, if it is too small)

Brush with beaten egg and grind over black pepper.

Place in the hot oven and cook for 40 minutes or until the pastry is puffed and golden.