Chicken and Leek Pie

Chicken and Leek Pie


  • 1⁄2 cup plain flour
  • 2 Tbsp Crackin’ Kiwi Rub
  • 1 Tbsp Pimped Pepper
  • 500g chicken breast fillets, cut into 2cm dice
  • 2 tbsp olive oil
  • 25g butter
  • 2 leeks white part only, sliced
  • 2 cloves garlic, crushed
  • 1/3 cup white wine
  • 1 cup chicken stock
  • 1⁄2 cup cream
  • 1 cup frozen peas, boiled for 5 minutes
  • 1⁄4 cup chopped parsley
  • 4 sheets ready-made puff pastry
  • 2 egg yolks, lightly beaten for glazing
  • No Bagel, No Bagel



  1. Combine the flour, Crackin' Kiwi Rub, and Pimped Pepper in a shallow bowl.

  2. Add chicken and toss to coat, shaking off any excess flour.

  3. Heat butter and oil in a large frying pan over a high heat. Add chicken and stir-fry for 2-3 minutes or until light golden. Remove chicken from pan and set aside.

  4. Return pan to a medium heat, add leeks and garlic and cook, stirring occasionally, for 5 minutes or until soft. Add wine and boil for 1 minute.

  5. Add stock and cream, simmer gently for 5 minutes, then add peas, return chicken to pan, and cook for 1-2 minutes. Remove from heat, season and stir through the parsley, leave to cool.

  6. Preheat oven to 180 degrees Celsius, Roll out flour on a lightly floured surface until 4 mm thick. Cut pastry to line base, sides and top of a 25cm pie dish.
  7. Once the pastry is in pie dish, spoon pie filling into pie casing, brush edges with egg yolk, place pastry top on the pie and seal with a folk or use your fingers.
  8. Brush top with egg yolk and sprinkle with No Bagel, No Begel. Make 3 holes with a sharp knife in top of pastry to let steam escape. Bake on the bottom oven shelf for about 45 mins or until golden brown. Serves 4.

Chicken and Leek Pie

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