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Chicken & Sweet Leek Pie


  • ½ bunch fresh thyme, leaves picked
  • 2 tbsp Olive oil
  • 4 large leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
  • 1 tsp sea salt
  • A handful of peppercorns
  • 800g cooked chicken, diced into big chunks
  • 2 heaped tablespoons plain flour, plus extra for dusting
  • 2 pints turkey, chicken or vegetable stock
  • 150ml crème fraîche
  • 500 g shortcrust pastry
  • 1 free-range egg, beaten

Step 1

Preheat your oven to 190°C/375°F/gas 5.

Step 2

Warm 2 tbsp oil in a large pan. Add the leeks and thyme leaves. Fry for 3 minutes. Add the salt and peppercorns.

Step 3

Add the chicken to the leeks and stir. Once cooked, add the flour, pour in the stock and stir. Once combined, add the crème fraiche and turn the heat up and bring it to the boil. Once boiling, take off the heat and pour the mixture through a sieve over another pan and leave aside.

Step 4

Dust a clean surface and a rolling pin with some flour and roll out your pastry till it’s roughly double the size of your dish. Cut off enough pastry for the lid and set aside.

Step 5

Place your remaining pastry into the dish. Spoon the leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry lid on top and crimp the sides of the dish.

Step 6

Add a pinch of salt to your beaten egg and brush over the top of your pastry.

Step 7

Place in the oven for 35-40 minutes or until the pastry is golden brown.

Step 8

When the pie is ready, re-heat the gravy and serve with the pie.