Leek and Chicken Pie

Leek and Chicken Pie


22 people made this

This is an easy to make pie that is filled with a rich chicken and leek filling that also includes vegetable soup and white wine.

Jannah Akehurst

Serves: 8 

  • 4 whole skinless, boneless chicken breasts
  • 2 leeks, diced
  • 1 (400g) tin condensed vegetable soup
  • 1 cup (250ml) white wine
  • 1 tablespoon cornflour
  • 1 sheet pie pastry

Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

  1. In a medium size frying pan brown the chicken pieces over medium high heat. Add the leeks. Once the leeks are soft add the soup and wine and sprinkle the cornflour over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken.
  2. Preheat oven to 180 degrees C.
  3. Pour the mixture into a casserole dish and cover with the pie pastry. Use a fork to make 'breathing' holes in the pastry.
  4. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.

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