Chicken and Leek Pie

Updated: 21 June 2012 | Author: Bulla Dairy Foods

Winner winner!

Method (Pre-heat oven 200c)

  1. Heat the Oil in a large frying pan or saucepan and sauté the leeks and garlic 4-5 minute. Remove and set aside.
  2. Return the pan to the heat and brown the chicken and bacon well 4-5 minutes.
  3. Return the leeks to the pan and add the thyme, white wine and carrot simmer uncovered for 20 minutes over a low heat.
  4. Stir in the Bulla Thick Cream and parsley and season to taste with salt & pepper. Cool.
  5. Spoon the creamy chicken mix into 1 cup oven proof dishes and cover with rounds of puff pastry, crimp the edges to seal and brush the surface with the combined egg & water .
  6. Make a small air vent in the top of the pie’s and decorate the surface with leftover pastry if required.
  7. Bake in the pre-heated oven 200c for 20 minutes until golden.
  8. Serve hot with steamed vegetable or salad.
Chicken and Leek Pie


  • 1 tblsp olive oil
  • 2 leeks, washed & sliced
  • 2 garlic cloves, crushed
  • 600g chicken thigh meat, cubed
  • 100g thick bacon, chopped
  • 2 sprigs thyme leaves
  • 1 cup white wine
  • 1 carrot, peeled and diced
  • 300ml Bulla Thickened Cream
  • ½ cup parsley, chopped
  • Salt & pepper to your taste
  • 3 sheets puff pastry
  • 1 egg
  • ¼ cup water

Prep Time: 10 minutes
Cooking Time: 50 minutes
Serves: 4 - 6 

Use crushed steamed potatoes as an alternative to Pastry for a delicious difference.

Replace chicken with thick white fleshed fish or Cod.

Pies may be frozen before cooking for up to 3 months in an airtight container or double freezer bag.

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