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Delia Smith Chicken and Leek Pie Recipe

Delia Smith Chicken and Leek Pie Recipe

Delia Smith's chicken and leek pie recipe combines creamy chicken filling with crisp, golden pastry.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 People
Course: Main Course
Cuisine: British
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Filling:
  • 25 g unsalted butter
  • 600 g boneless skinless chicken thighs, cut into chunks
  • 3 leeks sliced
  • 2 tbsp plain flour
  • 300 ml chicken stock
  • 150 ml double cream
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • Fresh parsley chopped
  • Pastry Topping:
  • 320 g ready-rolled puff pastry
  • 1 egg beaten, for glazing

Method
 

  1. Brown the chicken, then set aside.
  2. Cook the leeks gently for 8–10 minutes.
  3. Stir in flour and cook for 1 minute.
  4. Gradually whisk in the stock until smooth.
  5. Return the chicken, cover and simmer 15–20 minutes.
  6. Stir in cream and mustard, season, and simmer to thicken.
  7. Stir in parsley, then cool the filling to room temperature.
  8. Transfer to a pie dish, top with pastry, and glaze.
  9. Bake at 200°C (180°C fan) for 25–30 minutes until golden.

Notes

Let the filling cool completely before topping with pastry for the best rise.
Cook the leeks gently without browning to preserve their sweetness.
Add stock gradually at first to prevent lumps.
Cut a steam vent in the pastry to keep it crisp.
Freeze unbaked for up to 2 months.