From the OPR kitchen
A simple chicken and leek filling beneath golden puff pastry.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Chicken and leek pie
At home recipes · Family
A simple chicken and leek filling beneath golden puff pastry.
25 min prep · 30 min cook · Serves 4 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Heat the oven to 200°C (180°C fan). Lightly grease a suitable ovenproof dish using a little of the listed fat.
- 2Melt butter and soften leeks for 6 minutes. Add chicken and cook for 8–10 minutes. Stir in flour, then stock and cream.
- 3Simmer for 10 minutes and check chicken reaches 75°C for 30 seconds. Season with pepper, spoon into the dish and cool for 10 minutes.
- 4Cover with pastry, crimp edges, brush with beaten egg and cut a steam hole.
- 5Transfer to the dish and bake for about 30 minutes, until the top is golden and the centre is piping hot.
- 6Check the thickest pieces of every meat or fish ingredient reach 75°C for at least 30 seconds with a clean food thermometer. Continue cooking if needed; time and colour alone are not reliable.
- 7Rest for 5 minutes before serving.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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