Easy Chicken & Leek Pie

If you’re looking for a delicious and easy dinner, look no further than this simple chicken and leek pie recipe! Made with a shop-bought roast chicken and a few simple ingredients, you’ll have this on the table in no time. The combination of roast chicken, sweet leeks and golden, buttery puff pastry will make this dish a new family favourite.

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 6
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
2 tbsp olive oil
50g unsalted butter
3 leeks, washed & sliced
1 large cooked chicken, skin discarded & meat shredded
200ml crème fraiche or sour cream
¾ cup frozen peas
1 tsp dried tarragon
1 egg, lightly whisked with a dash of milk.

Method

Preheat the oven to 200°C fan-forced.
In a large, heavy-based pan over low heat, melt the butter, then add the leeks and season with salt and pepper. Place a lid on the pan and cook gently on low heat for 15 minutes, or until soft.
While the leeks cook, combine the shredded chicken, crème fraiche (or sour cream), peas and tarragon in a bowl. Once the leeks have cooked, add these to the chicken mixture and season to taste.
Fill a 1 litre pie dish with the filling, then unroll the pastry over the top of the filling. Trim off excess pastry (offcuts can be used as decoration), then crimp the edge with a fork, cut some air holes in the top, and brush the pastry with beaten egg.
Place the pie dish on a baking tray and bake in the oven at 200°C fan-forced for 10 minutes, then reduce to 180°C fan-forced and continue to bake for 30 minutes, or until golden brown.