Photo of Leek & chicken pie by WW

Leek & chicken pie

Points® value
Total Time
1 hr 10 min
10 min
1 hr
Chunks of chicken, leek and peas in a creamy tarragon sauce, topped with golden puff pastry.


Olive Oil

1 teaspoon(s)

Chicken breast, skinless, raw

700 g, diced


3 medium, trimmed and thickly sliced

Plain White Flour

2 tablespoon(s), level

Chicken stock cube(s)

1 cube(s), to make 400ml

Half Fat Crème Frâiche

2 tablespoon(s), level

Tarragon, fresh

3 teaspoon(s)

Peas, fresh or frozen

60 g

Ready rolled light puff pastry sheet

320 g

Skimmed Milk

2 tablespoon(s), to glaze


  1. Heat the oil in a large pan and cook the chicken over a medium heat for around 5 minutes, or until it turns golden. Add the leeks and cook for a further 2 minutes.
  2. Stir in the flour and continue to cook for another minute before gradually adding the stock, stirring continuously. Bring to the boil for 2 minutes, then reduce the heat to a simmer and cook for around 8 minutes until the sauce has thickened. Remove from the heat and leave to cool slightly. Stir in the crème fraîche, tarragon and peas and set aside.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Spoon the chicken mixture into a 2-litre pie dish. Unroll the pastry and drape over the top of the pie. Press the edges down to create a seal and trim any excess pastry from around the edges. Make a couple of slits in the top to allow steam to escape, then brush the milk over the pastry.
  4. Bake for 25-30 minutes or until the top is crisp and golden.