Chicken and Leek Pies

“This is my partner’s favourite item off my catering menu.  For most events I make a huge batch of them and they fly off the plate.  I also do different fillings including Moroccan Lamb, Massaman Beef Curry and Mushroom for my vegetarian clients.  Having a pie maker makes life much easier as long as I can stop people from eating them before they make it to the venue.  Enjoy!”


  • 2 large leeks
  • 3 cloves garlic
  • 500g chicken thighs
  • 1/2 cup white wine
  • 2 cups diced mushrooms
  • 1 cup chicken stock
  • 100g Parmesan cheese
  • Juice from 1/2 a lemon
  • Salt and pepper
  • 2 tbsn plain flour
  • 3 sheets short crust pastry
  • 3 sheets puff pastry (egg wash optional)


  1. Rinse and dice leeks, dice garlic and fry in a pan with olive oil until soft.
  2. Add diced chicken thighs and simmer until meat is cooked through.
  3. De-glaze with white wine and add diced mushrooms.
  4. When wine has been cooked off add stock, Parmesan cheese and lemon juice and simmer for 15 minutes.  Season to taste.
  5. Sprinkle flour over mixture and stir to incorporate.  Let mixture cool completely.
  6. If using a pie maker cut round out of the shortcrust pastry for the base and puff pastry for the tops.  Spoon filling in and cook to manufacturers instructions (usually about 7 minutes)
  7. If cooking in the oven line the base of a pie tin with short crust pastry, spoon filling in and top with puff pastry.  Brush egg wash over the top and cook until pie is golden brown.

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