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Chicken, carrot and leek pie

Chicken, Carrot and Leek Pie


An ins-pie-ring recipe from our summer menu brought to you by N chefs. This chicken, leek, and carrot pie is packed full of vegetables and protein, making it an ideal one-dish meal for family suppers.


2 chicken breast fillets – diced

1 large onion – peeled and diced

1 leek – peeled and sliced

2 carrots – peeled and sliced

50g cream cheese

160g baking potatoes – peeled and diced, and parboiled.

Thyme – chopped

1 pack of pre-rolled puff pastry

240g spring greens – washed

80g gravy

Extra virgin olive oil


  • Preheat the oven to 200c.
  • Fry the chicken in a little oil in a large pan until cooked through. Remove the chicken from the heat and leave on the side.
  • Saute the onions, leeks and carrots in a little oil until they are softened. Add the chopped thyme and stir.
  • Make up the gravy using the manufacturer’s instructions and then add to the pan of vegetables.
  • Add the cooked chicken, parboiled potatoes, and cream cheese to the gravy and vegetables. Stir well.
  • Pour the mixture into an oven-proof serving dish and top with the rolled-out puff pastry. Brush with a little oil.
  • Bake at 200c for 25-30 minutes until the pastry is golden brown.
  • Roughly chop the spring greens and cook in a large pan of boiling water until tender.
  • Serve the pie with spring greens on the side.