Lucia's Chicken & Leek Pie


❤ Lucia's Chicken & Leek Pie

You were starting to wonder if I ever bake anything savoury, weren't you? Does this girl eat cake for breakfast lunch and dinner, you ask? I admit my sweet tooth is well and truly filled, capped even - however I love simple, sophisticated savoury dishes too, especially those packed with flavour and encased in pastry!

I often make this terrific pie in a beautiful Robert Gordon love heart shape pie dish. My daughter Lucia (7 years) will eat anything if it's in the shape of a love heart. And this Chicken Pie is a winner with both kids. Lucia’s the only person I know with a tooth sweeter than my own.  She didn't have much of a  chance.  Her favourite bedtime story since the age of 2 was the 'Women’s Weekly Birthday Cake Book'.  'What cake should I have for my next birthday?' was her favourite game. 11 months in advance.  Sugar didn't come in a sugar bowl - it came in 25 kilo bags. We regularly constructed shiny white cake boxes together instead of lego.


1 whole free range chicken, skin removed 

3 eggs, lightly beaten

1 cup of greek style yoghurt

1 cup of good quality cheese grated - Tasty, Cheddar or Swiss is good

1 medium sized Leek, finely cut

Puff Pastry, enough to fill pie base & top

Salt & Pepper  (a pinch of cayenne if the kids don't mind!)

Method & Tips

Preheat oven to moderately hot 200°C (400°F) & lightly butter pie dish.

Line dish with Puff Pastry, gently pressing the edges into the corners.  Place enough pastry to cover the top of pie dish aside for later.

You can use good quality store bought puff pastry for pie making.

Break up the whole cooked chicken, remove and discard the skin and any bones.  Shred chicken with your fingers as you go.  Slice leek very thinly and fry gently until translucent with a good nob of butter. Don't brown the leeks.

In a large bowl combine cooked chicken, cooked leek, grated cheese, greek yoghurt and beaten eggs as pictured below.

Fill the Pie Case evenly with filling.  Cover the top with pastry, seal edges & brush lightly with a beaten egg. Cut little petals with your leftover pastry ends to decorate.  Arrange in the centre of pie. Sprinkle with poppyseeds or sesame seeds if you desire. Slit top centre of pie with a sharp knife to allow pie to breathe & puff. Bake for 50-60 minutes until golden brown. Serve warm. It's also lovely at room temperature or cold, served with a side salad.

This pie is gorgeous in any pie dish you have on hand.  At the Pantry cafe, I often featured it as a daily lunch special, served with roast pumpkin, spinach and feta salad with our homemade tomato relish. Our customers never tired of it. I wasn't ever game to take it off the menu.

For non-Aussies reading along, you may not know of our long love affair with the humble meat pie here in Australia. I'll tell you all about it some time. This recipe comes from our Poppy Ron. He’s the best slice and marmalade maker in Toowoomba. 

So, it’s blog dinner tonight. I guess there’s going to be a lot of that happening in our house.  I hope it will happen at your place too. Enjoy.