Chicken and leek pie

The thought of making a pie can send your head spinning on a busy weeknight, that’s why I wanted to come up with something quick that made it seem like you’ve been slaving over it for hours 🙂

I must admit I made my puff pastry at the weekend and kept it in the fridge but if you want to buy ready made, ready rolled don’t let me stop you, it’s just fine. It’s not like you eat pastry every week or even every month – although tempting.


  • 1 quantity of puff pastry. You’ll need ⅔ of this recipe and can make the rest into something else or just freeze it. Or you can buy it ready made, this one avoids palm oil.
  • olive oil
  • 1 large white onion, finely chopped
  • splash of dry white wine (optional)
  • 3 large leeks, washed and sliced into thin circles
  • 4 chicken breasts – high welfare – sliced into long strips about the width of a thumb.
  • 500ml of full fat creme fraiche
  • heaped teaspoon of Dijon mustard
  • 1 chicken stock cube (palm oil free)
  • 1-2 tablespoons of cornflour
  • sea salt
  • black pepper
  • teacup of frozen peas
  • 1 free range organic egg, whisked with a fork

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Make the pastry if making it yourself, you can do this in advance when you have time, and freeze or chill it. Otherwise get your ready-made stuff out.

Heat the oven to 180 degrees.

In a large, heavy, deep-sided frying pan gently cook the onion in a couple of large glugs of olive oil, until translucent. Add the leeks and cook until soft, about 6-7 minutes. Throw in the sliced chicken and stir until the outside has turned a whitey-cooked-chicken colour then add the creme fraiche, stock cube, salt, black pepper and mustard.

Continue to simmer for about 10-15 minutes until the chicken is cooked through. Mix the cornflour to a paste with some cold water and gradually add it to the pan while stirring, stop adding it when the sauce is about as thick as a roux. Check the seasoning and add more if necessary. Add the frozen peas and stir.

Turn the chicken filling into an earthenware dish roughly 24cm in diameter. Roll the pastry to about 5mm thick and place it over the filling, tucking the sides down or making a double layer rim all around. Poke two small holes in the pastry then make some leaf shapes to go on top.

Brush the pastry lid with beaten egg then add the cut out leaves and brush those too.

Cook in the oven for about 30 minutes or until the pastry is a nice dark golden brown and cooked all the way through.

Chicken pie recipe

Nutrition Info


Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.

Good honest nutrition

Cut my pie into four pieces, I don’t think I could eat eight.

Yogi Berra

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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