Easy Chicken and Leek Pie
Easy Chicken and Leek Pie



  • Dash of olive oil
  • 3 chopped chicken breasts
  • 1 leek, sliced
  • 3 chopped garlic cloves
  • 250g cream cheese
  • 2 tsp wholegrain mustard
  • 1 veg stock cube
  • 1 sheet of ready-rolled puff pastry (320g)
  • Milk, to brush
  • Salt and pepper
  • Preheat the oven to 190C. Heat the olive oil in a pan and cook the chicken pieces for 3-4 mins. Add the leeks, garlic, cheese, mustard, stock cube, and 200ml boiling water.
  • Pour the mixture into a pie dish, lay the pastry over the top, and brush with milk. Bake for 35 mins, or until golden and puffy, and the pie is cooked through. Serve with mash.
1 hr
4 serving
This recipe pairs perfectly with the Domaine des Pothiers 'En Flamme' Chardonnay 2020 from Loire Valley, France.

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