Easy Chicken and Leek Pie


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  • 1 Large Leek
  • 3 Chicken Breasts
  • 1 Tin condensed Chicken Soup
  • Milk
  • Salt
  • Pepper
  • Tarragon
  • 1 Egg
  • Puff Pastry


1. Saute 1 sliced large leek in a bit of oil then set aside.

2. Brown 3 diced chicken breasts then add the cook leeks to the pan.

3. To this add 1 tin of condensed chicken soup plus half this tin of milk.

3 Heat gently, add salt, pepper and herbs to taste, ( I used Tarragon).

4. Place in pie dish. Brush the rim of dish with egg-wash, then place the puff pastry lid on top, decorating as you please. Brush with egg-wash and bake in oven for approx half an hour until pastry is risen and golden

Recipe by Heidi Davies-Kellner

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