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



  • Combine the flour, Crackin' Kiwi Rub, and Pimped Pepper in a shallow bowl. Add chicken and toss to coat, shaking off any excess flour. 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.

  • 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. 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.

  • 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, once 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. 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.

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