Chicken and Leek Pie

Soften the leeks

Melt the butter in a large, deep ovenproof skillet or saucepan over medium-low heat. Add the leeks with a good pinch of salt and cook, stirring occasionally, for 8–10 minutes until completely soft, sweet, and collapsed — don't rush this step, as well-cooked leeks are the flavour backbone of the filling.

Brown the chicken

Season the cubed chicken generously with salt and pepper, then increase the heat to medium-high and add it to the pan. Cook for 3–4 minutes, stirring occasionally, until the chicken is lightly golden on the outside — it doesn't need to be fully cooked through at this stage.

Build the filling

Pour in the chicken stock and bring to a steady simmer. Cook for 8–10 minutes until the chicken is cooked through and the stock has reduced slightly. Stir in the double cream and continue to simmer for 4–5 minutes, until the sauce coats the back of a spoon. Taste and adjust seasoning with salt and pepper, then remove from the heat and allow to cool for 10 minutes — a slightly cooled filling prevents the pastry from going soggy.

Preheat the oven and prepare the dish

Preheat your oven to 200°C (180°C fan / 400°F). Transfer the filling to a deep pie dish if not already using one. The dish should be well-filled so the pastry has something to rest on.

Top with pastry and bake

Unroll the puff pastry sheet and drape it over the pie dish, pressing the edges firmly against the rim to seal. Trim away any excess with a knife, then use a fork to crimp the edges for a neat finish. Cut a small cross or slit in the centre of the pastry to allow steam to escape. Bake for 25–30 minutes until the pastry is deeply golden, puffed, and crisp.

Rest and serve

Leave the pie to rest for 5 minutes before serving — this allows the filling to settle and makes it easier to portion. Serve straight from the dish with steamed greens or mashed potatoes.