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Chicken, Leek & potato Pie

A simpleton could not stuff it up. So much flavor for such a simple recipe


  • • 2 tablespoons olive oil

  • • 2 leeks, trimmed, halved, washed, sliced

  • • 400g coliban potatoes, peeled, diced into 1cm cubes

  • • 1/4 cup plain flour

  • • 1 1/2 cups chicken stock

  • • 1 small barbecued chicken, skin and bones removed, meat shredded (see note)

  • • 1 cup grated tasty cheese

  • • 1 sheet frozen ready-rolled puff pastry, partially thawed


  • 1.

    1. Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured.

  • 2.

    2. Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper.

  • 3.

    3. Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.



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