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Leek And Smoked Chicken Pie

  • Serves 6
Leek And Smoked Chicken Pie

Leeks are the Welsh national flower emblem; I'm not sure what that says about their floral preferences but it certainly shows their fine choice on a culinary level. Leeks are pretty much in season all year though they may be hard to get in mid-summer.



  • 1 tsp salt
  • 1/2 cup grated cheddar cheese
  • 3 cups flour
  • 200 grams butter
  • 1 egg
  • 3-4 tblsp cold water


  • 2 leeks, trimmed of dark green ends
  • 1 cup water or chicken stock
  • 200 grams feta cheese
  • 1 double chicken breast, without skin
  • 3 eggs
  • 1/2 cup cream
  • 1/4 cup chopped parsley
  • salt and pepper to season



  1. Put the flour, salt, butter and cheese into a food processor and process until well combined. Blend the egg with about 2 tblsp water and pulse into the dry ingredients. Pulse in more water until the pastry forms small moist balls of dough.
  2. Turn out and bring together to make a ball. Divide into 1/3rd and 2/3rds. Roll the larger portion out to line the base and sides of a 24 cm loose-bottom flan tin. Refrigerate the pastry while preparing filling.


  1. Cut the leek into 5mm rings and rinse well to remove any trapped dirt. Blanch in hot water or chicken stock for about 2 minutes. Drain well.
  2. Dice the feta cheese and smoked chicken. In a large bowl beat the eggs and cream with the parsley. Fold in the leeks, feta and chicken. Pour into the prepared centre of the pie and level off.
  3. Roll the remaining 1/3rd of pastry out to a 25 cm round. Roll over the top of the pie and crimp the edges together to seal.
  4. Bake at 200°C for 15 minutes, then reduce the temperature to 180°C for 45 minutes until the pie is golden.
  5. Serve hot or cold

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