Sansiri Recipes: Chicken and leek pie

  • dash olive oil
  • 3 chicken breasts, roughly chopped
  • 1 leek, washed and sliced into rounds
  • 3 garlic cloves, finely chopped or crushed
  • 250g/9oz cream cheese or crème fraîche
  • 1–2 heaped tsp wholegrain mustard
  • 1 vegetable stock cube
  • 1 sheet ready-rolled puff pastry (320g/11½ oz)
  • milk, to brush the top
  • salt and freshly ground black pepper


  1. Preheat the oven to 190C/170C Fan/Gas 5.
  2. Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml/7fl oz boiling water. Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.
  3. Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.


By Chef Kerry Whelpdale

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Ingredients of Sansiri Recipes: Chicken and leek pie