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 will have this on the table in no time.  The combination of roast chicken, sweet leeks in a creamy sauce topped with buttery puff pastry will make this dish a family favourite.

Serves: 6
Prep/Cook Time: Prep/ cook time: 60 minutes
Skill Level: Easy


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


  1. Preheat oven 200°C fan-forced.
  2. Melt butter and olive oil in a large heavy based pan over low heat. Add leeks, season with salt and pepper, place a lid on the pan and gently cook on low until soft for about 15 minutes.
  3. 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 check for seasoning.
  4. Fill a 1 litre pie dish with the filling and unroll the pastry over the top. Trim excess pastry (off cuts can be used as decoration), then crimp the edge with a fork, cut some air holes and brush the pastry with beaten egg. Place pie on a baking tray in preheated oven, bake 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.
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