An easy to prepare Creamy Chicken and Leek Pies baked in puff pastry great for entertaining or for the kids. You can have them either normal pie size or petite baked in muffin tins.


  • 3 sheets of frozen puff pastry

  • 1 large leek

  • 1 whole skinless chicken breast

  • 1 cup of chopped mushrooms

  • 60g of butter

  • 1 tablespoon of butter extra

  • 1 clove of garlic

  • .25 cup plain flour

  • 1 teaspoon of chicken stock

  • 500 mls of milk

  • .5 teaspoon coarsely ground black pepper


  • 1.

    Preheat the Oven to 200 degrees

  • 2.

    Remove the pastry from freezer and cover with damp teatowel whilst thawing to prevent drying out.

  • 3.

    Dice chicken into cubes. Slice leek into rings and rinse thoroughly.

  • 4.

    Melt the tablespoon of butter in a fry pan and add the black pepper and garlic for about 1 minute until fragrant.

  • 5.

    Add the chicken and fry until browned, approx 5 min. Transfer to a mixing bowl.

  • 6.

    Fry the leek and mushrooms until soft and add to the bowl.

  • 7.

    In a saucepan melt 60g of butter then stir in the flour all at once. When the flour is mixed in pour in half the milk stirring briskly until it becomes very smooth. Stir in the other half of the milk and stir gradually until the mixture is once again smooth.

  • 8.

    Add the teaspoon of chicken stock to the mixture and stir for about 1 minute.

  • 9.

    Remove from the heat and pour into the mixing bowl.

  • 10.

    Stir through all the ingrediants with the sauce.

  • 11.

    Cut the thawed pastry into shapes that will either fit a small pie dish or use texas muffin tins.

  • 12.

    Place into the bottom of the tins.

  • 13.

    Fill with chicken mix to level.

  • 14.

    Place in preheated oven for 15 to 20 minutes

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1357kj
  • Fat Total 91g
  • Saturated Fat 30g
  • Protein 34g
  • Carbohydrate 100g
  • Sugar 9g
  • Sodium 554mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


For a variatin in taste, use 100 ml of white wine instead of 100 mls of some of the milk.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings