Christmas Special recipe - Chicken and leek pie

Christmas Special recipe - Chicken and leek pie
Pic Courtesy: Chef Sridhar Sigatapu,Grand Mercure Hotel Bangalore


  • 2 chicken thighs
  • 2 chicken legs
  • 8 peppercorns
  • ½ onion
  • 1 bay leaf
  • milk (enough to cover chicken pieces)
  • 6 rashers of streaky bacon, cut into postage stamp-size pieces
  • 30gm butter
  • 2 leeks, sliced into ½ inch discs
  • 3 tbsp plain flour
  • 3 tsp Dijon mustard
  • 2 x 375gm packs of puff pastry
  • 1 egg, beaten, for glazing
  • Parmesan cheese, grated, for topping

Preparation method:

  • Pre-heat the oven to 200C.
  • In a saucepan add the chicken, peppercorns, onion and bay leaf. Cover with milk. Bring to the boil and simmer for 25 minutes until the chicken is cooked.
  • Meanwhile, fry the bacon in the butter. Add the sliced leeks and allow to soften.
  • When the chicken is cooked remove from the milk and flake the chicken meat into the pan with the leeks, discarding the bones.
  • Add the flour and cook through for two minutes before adding the milk through a sieve to remove the peppercorns and bay leaf. Add the Dijon mustard. Stir constantly to make a thick sauce.
  • Roll out the sheets of puff pastry to a rectangular shape at a old five rupee coin thickness. Lay the filling on one sheet and then cover with the second sheet and crimp the edges.
  • Brush the pie with a beaten egg and sprinkle the grated Parmesan over the top.
  • Bake in the oven for 35-45 minutes.

This recipe has been provided by  Chef Sridhar Sigatapu, Grand Mercure Hotel Bangalore

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