Chicken and leek pie


  • Prep Time50 mins
  • Total Time1 hr 55 mins
  • Makes6 servings
Chicken and leek pie

Roberto Caruso

Chatelaine Triple Tested

The leeks, thyme and garlic makes this a deliciously fragrant dish. (It also tastes as good as it smells.)


  • 1/3 cup unsalted butter

  • 1/3 cup shortening

  • 3 cups all-purpose flour

  • 1 tsp salt

  • 2 eggs

  • 1/2 tsp poppy seeds, optional


  • 8 skinless, boneless chicken thighs, cut into bite-sized pieces

  • 3/4 tsp salt

  • 3 tbsp butter

  • 3 large leeks, white and tender light-green parts only, about 4 cups

  • 227-g pkg sliced mushrooms

  • 2 garlic cloves, minced

  • 1/3 cup all-purpose flour

  • 1 cup 0.1 cream

  • 1 tbsp grainy mustard

  • 2 tsp dried thyme leaves

  • 1 large carrot, grated


  • To make pastry melt unsalted butter with shortening and 1/3 cup water in a small saucepan, stirring to combine. Set aside. Stir 3 cups fl our with 1 tsp salt in a large bowl. Beat 1 egg with white from second egg in a small bowl. Reserve yolk from second egg for brushing over pastry. Stir beaten eggs into fl our mixture along with warm butter mixture until dough comes together. Remove a quarter of the dough and shape into a fl at disc. Shape remaining dough into a large fl at disc. Wrap both with plastic wrap. Refrigerate for at least 1 hour.

  • To make filling sprinkle chicken with 3/4 tsp salt. Season with fresh pepper. Melt 1 tbsp butter in a large non-stick frying pan over medium-high. Add chicken and cook until no pink remains, about 5 min. Transfer chicken to a medium bowl. Reduce heat to medium. Add remaining butter to pan, then leeks. Cook until leeks start to soften, about 5 min. Add mushrooms and garlic. Continue cooking until mushrooms are soft, 4 to 5 min. Stir 1/3 cup fl our into leek mixture, then cream, mustard and thyme. Stir in chicken and any juices along with carrot. Cook until thickened, about 2 min. Remove from heat and let cool slightly.

  • Preheat oven to 375F. Insert the base of a 9-in. springform pan with 2-in. sides, lip-side down . Lightly spray with oil. Set aside.

  • Dust counter and rolling pin with fl our. Roll larger dough disc into a 1/8-in.-thick circle, about 16 to 17 in. wide. Pastry may appear marbled. Press into prepared pan with dough overhanging 1/2 in. over edges. Press dough against sides. Roll smaller disc into a 1/8-in.-thick circle, about 9 in. wide. Scrape chicken mixture into pan. Top with 9-in. pastry circle. Fold overhanging pastry edges over top pastry. Crimp together. Make 4 1-in. holes in top, for steam to escape . Beat reserved egg yolk with 1 tsp water and brush over pastry. Sprinkle poppy seeds overtop.

  • Bake on a baking sheet in centre of oven until pastry is golden and chicken mixture is bubbly, 50 to 55 min. Lay a piece of foil overtop after 30 min to prevent overbrowning. Transfer to a rack. Let stand for 10 min. Run a knife around the edge of the pan and remove ring. Slice into 6 wedges. Serve immediately.


Prep tip: Slice dark-green tops and root ends from leeks. Discard. Slice leeks in half, lengthwise. Fan out and rinse under cold running water to remove any grit.

Ingredient tip: Although we tested this pie with an all-butter pastry and it turned out beautifully, we preferred the flavourful flakiness of the crust that resulted from using equal parts butter and shortening.

Nutrition (per serving)

Calories 696, Protein 26g, Carbohydrates 64g, Fat 38g, Fibre 4g, Sodium 860mg.