Chicken & Leek Pies (Individual) with Rough Puff Pastry
Individual chicken and leek pies with a creamy chicken, leek, mushroom filling and all-butter flaky rough puff pastry.
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- •2 Chicken breastsraw; poached then shredded/pulled
- •Water(optional)for poaching chicken
- •Butterfor filling sauce
- •Leeksfinely sliced
- •Garlicfinely diced
- •Saltto taste
- •Black pepperto taste
- •Flourfor thickening filling
- •1 teaspoon Cider vinegar
- •Mushrooms
- •Chicken stockadd in two halves; can substitute stock cubes
- •1 teaspoon Whole grain mustard(optional)
- •Cream
- •1 handful Parsleyflat-leaf or curly; chopped
- •Butterfor rough puff pastry; frozen at least 30 minutes
- •Flourfor rough puff pastry, plus extra for dusting
- •Saltfor pastry
- •140 ml Ice cold wateradd gradually; may need slightly less or more
- •Larda little, for greasing pie tins
- •1 Eggfor egg wash
- •Milkdash, for egg wash
- 1
To cook chicken breasts for the filling: bring a pan of water to a slow boil, add chicken breasts, return to a boil (about 2 minutes).
2 min
- 2
Put a lid on, turn off the heat, and let chicken sit in the hot water for 15 minutes.
15 min
- 3
Lift chicken onto a board and shred/pull along the grain using two forks. Set aside.
5 min
- 4
Make the filling: melt butter in a medium saucepan. Add finely sliced leeks and stir-fry about 5 minutes until soft.
5 min
- 5
Add diced garlic; season with salt and black pepper.
1 min
- 6
Stir in flour to coat and thicken the sauce base.
1 min
- 7
Add 1 teaspoon cider vinegar and mix in.
1 min
- 8
Add mushrooms and stir through.
1 min
- 9
Add chicken stock in two additions, stirring between each addition until smooth.
3 min
- 10
Optionally stir in 1 teaspoon whole grain mustard.
1 min
- 11
Add cream and stir to combine and thicken.
1 min
- 12
Fold in the pulled chicken, then stir in a handful of chopped parsley.
1 min
- 13
Cool filling completely (about 30 minutes in a sink of cold water, or refrigerate overnight).
30 min
- 14
Make rough puff pastry: freeze butter at least 30 minutes. Add flour to a wide bowl, mix in salt.
2 min
- 15
Grate cold butter into the flour using a box grater, dipping butter in flour as you go; mix grated butter through flour. Chill bowl at least 15 minutes.
20 min
- 16
Add about 140 ml ice-cold water gradually, mixing with a knife then hands just until dough comes together (not too wet).
5 min
- 17
Divide dough into 4 equal pieces, form into discs, bag and refrigerate at least 30 minutes.
10 min
- 18
Grease four 5-inch individual pie tins with a little lard. Dust bench with flour. Roll each pastry disc into a long oval and cut one large base circle and one smaller lid circle per pie (about 16 cm and 14.5 cm). Chill circles until needed.
30 min
- 19
Preheat oven to 170°C / 340°F / Gas 3.
5 min
- 20
Make egg wash: whisk 1 egg with a dash of milk until loose.
1 min
- 21
Line each tin with a pastry base, pressing into corners (use a spare pastry piece to help). Dock base with a fork.
10 min
- 22
Fill each case with cold filling to just below the top; tap tin gently to level and remove air bubbles.
10 min
- 23
Brush egg wash around rim, place lid on, press to seal, crimp edges, trim excess, and cut 2–3 vent holes in the top. Brush tops with egg wash (avoid getting wash between pastry and tin lip).
15 min
- 24
Bake at 170°C for 50 minutes until golden.
50 min
- 25
Rest pies in tins for 10 minutes before removing/serving.
10 min
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