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Creamy chicken and leek pies

  • 0:25 Prep
  • 0:44 Cook
  • Makes 4


  • 1 tablespoon olive oil
  • 20g butter
  • 750g chicken thigh fillets, trimmed, chopped
  • 2 slices prosciutto, chopped
  • 2 medium leeks, trimmed, halved, washed, sliced
  • 2 tablespoons marsala (optional, see note)
  • 2 tablespoons plain flour
  • 1/2 cup Massel chicken style liquid stock
  • 1/2 cup pure cream
  • 1 tablespoon finely chopped fresh chives
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
  • 1 egg, lightly beaten
  • 1 sheet frozen ready-rolled puff pastry, partially thawed, quartered


  • 1
    Preheat oven to 200°C/180°C fan-forced. Heat oil and butter in a deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add prosciutto and leek. Cook, stirring, for 5 minutes or until leek has softened. Add marsala (if using). Bring to the boil. Add flour. Stir for 1 minute.
  • 2
    Add stock and cream. Bring to the boil. Remove from heat. Stir in chives. Season with pepper.
  • 3
    Line four 7.5cm (base) pie tins with shortcrust pastry. Trim excess. Fill tins with chicken mixture. Brush edges of pastry with egg. Top with puff pastry. Trim excess. Press down edges with a fork to seal. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve.

Source: taste.com.au


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