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Roasted chicken and leek pie

Roasted chicken and leek pie

Serves 4  


  • 1 tablespoon olive oil  
  • 1 brown onion, sliced 
  • 2 garlic cloves, sliced  
  • 1 leek, sliced  
  • 100g streaky bacon  
  • 50g unsalted butter 
  • 40g plain flour 
  • 225g pouring cream  
  • 1 teaspoon dijon mustard 
  • 2 cups (500ml) @ausmeatemporium chicken stock  
  • 1 whole roasted chicken, shredded 
  • 50g parmesan cheese, grated  
  • Small handful parsley, finely chopped  
  • 375g frozen puff pastry, thawed  
  • 1 egg, lightly beaten  
  • Sesame seeds to scatter  


Step 1

Preheat oven to 180C.  

Heat oil in a large frypan over medium heat and cook onion, garlic, leek and bacon for 10 minutes until softened and caramelized.  

Step 2

Add the butter and flour to the pan and coat the leek mixture. Slowly add the cream and mustard and whisk constantly to ensure you have no lumps. Add the chicken stock and continue to stir, followed by the shredded chicken, parmesan cheese and parsley. Season with salt flakes and cracked pepper.  

Step 3

Add the mixture to a 20 x 30 cm pie tin and carefully cover with puff pastry. Fold the edges over and brush with egg and scatter with sesame seeds. Make a cross shaped cut in the middle to help the steam escape. Place into the oven and bake for 45 minutes or until the pastry is golden brown and crispy.  

Serve hot and enjoy.