Hairy Bikers Chicken and Leek Pie
This classic British pie teams tender chicken and soft leeks in a creamy white sauce, all topped with crisp puff pastry. The Hairy Bikers keep it straightforward yet luxurious—proper Sunday dinner territory. It’s comforting, family-friendly, ready in just over an hour, and clocks in at around 520 calories per generous slice. Perfect for using up leftovers or feeding a crowd. I’ve lost count of how many times it’s been the star of the table!
- Prep Time: 25
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Filling
- 3 chicken breasts (about 500g), cut into chunks
- 2 large leeks, trimmed and sliced
- 2 garlic cloves, crushed
Sauce
- 75g butter
- 55g plain flour
- 450ml chicken stock
- 200ml milk
- 150ml double cream
- 2–3 tbsp white wine (optional)
Topping
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten (
Instructions
Bring the chicken stock to a simmer in a large pan. Add the chicken chunks and poach gently for 8–10 minutes until just cooked. Lift out with a slotted spoon and set aside. Keep the stock.
In the same pan, melt the butter and gently cook the sliced leeks and garlic for 6–8 minutes until soft but not coloured. This creates the sweet base.
Stir in the flour and cook for 1 minute. Gradually add the reserved stock and milk, stirring constantly until smooth and thickened. Pour in the cream and simmer gently for 3–4 minutes until silky.
Add the cooked chicken back to the sauce. Season well and spoon into a 1.5-litre pie dish. Leave to cool slightly.
Preheat oven to 200°C/180°C fan/gas 6. Unroll the pastry and place over the dish, trimming the edges. Crimp the edges, brush with beaten egg and make a small slit in the centre. Bake for 25–30 minutes until the pastry is deep golden and crisp. Done—comforting pie in about 1 hour 10 minutes. The first slice always makes me smile.
Find it online: https://britishrecipes.uk/hairy-bikers-chicken-and-leek-pie/