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    Chicken and leek patchwork pie

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    Chicken and leek patchwork pie

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    Olive oil spray
    500g essential Waitrose leeks, sliced
    400g essential Waitrose British chicken breast chunks
    250ml Cooks’ Ingredients chicken stock
    250ml skimmed milk, plus extra for brushing
    2 tbsp Waitrose easy thickening sauce
    300g frozen peas
    300g essential Waitrose frozen broccoli florets, defrosted slightly and cut into smaller pieces
    30g essential Waitrose reduced fat soft cheese with garlic & herbs
    ½ x 320g pack Jus-Rol light puff pastry sheet


    1. Preheat the oven to 200°C, gas mark 6. Spray a large saucepan with oil and cook the leeks and chicken for 5 minutes until the leeks are softened and the chicken golden.

    2. Add the stock and milk, bring to a simmer and cook for 10 minutes until the chicken is cooked through with no pink meat. Add the sauce flour to the pan, bring to the boil and cook for 1-2 minutes, stirring until smooth and thickened.

    3. Stir in the peas, broccoli and soft cheese, then tip into an ovenproof pie dish. Sit the dish on a baking sheet.

    4. Cut the pastry into 12 squares and arrange on top of the filling – the pastry should overlap a little in places but not cover the filling completely.

    Brush the pastry squares with milk and bake for 25-30 minutes until the pastry is golden and the filling is piping hot.

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