Chicken and leek pie
A comforting and creamy chicken and leek pie with a golden puff pastry topping - simple to prepare and perfect for a cozy meal. Ready in under an hour with just one pan and one baking dish.
Updated : 04 November, 2025
Easy
About 30 min.
Ingredients
splash
Olive oil
3
Chicken breasts
1
Leek
3
Garlic
250 grams
Cream cheese
2 teaspoon
Grainy mustard
1 piece
Broth cube
320 grams
Puff pastry
as needed
Milk
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190°C.
Step 2
In a large frying pan, heat a splash of olive oil and cook the chicken pieces over high heat for about 3 minutes until lightly browned. Stir in the sliced leek and crushed garlic, then add the soft cheese, mustard, stock cube, and 200ml (7fl oz) of boiling water. Mix well until the cheese melts and the sauce comes together.
Step 3
Transfer the mixture into a large ovenproof dish, then carefully place the puff pastry sheet over the top. Trim any excess pastry neatly with a sharp knife and brush the surface with milk to ensure a golden finish.
Step 4
Bake for 35 minutes, or until the pastry is golden-brown and the filling is piping hot and cooked through. Serve immediately and enjoy.