Chicken Pie with Gravy, Mash and Fancy Leeks elevates classic comfort food with a buttery, flaky pastry, silky mashed potatoes and a deeply flavoured homemade chicken gravy. Tender chicken thighs are cooked with aromatic herbs and vegetables, while mustard-dressed leeks and crisp roasted chicken skin add contrasting textures and bright flavour. This dish is ideal for a relaxed weekend meal or a satisfying midweek treat.
Prep: 30 mins to 1 hour
Cook: 1 to 2 hours
Serves: Makes 1 large pie or 2 small pies
Dietary: Nut-free
By Matt Tebbutt
From Saturday Kitchen Recipes
This Chicken Pie with Gravy, Mash and Fancy Leeks has a Nutri-Score C. The dish supplies protein from chicken and dairy from the mash and includes vitamins from the vegetables, while pastry and cream contribute to higher fat and energy. Estimated per serving: 750 kcal, fat 42g, saturates 23g, carbs 56g, sugars 8g, fibre 5g, protein 36g.
Equipment
- Large saucepan or casserole
- Food processor (for pastry)
- Sharp knife
- Mixing bowl
- Rolling pin
- Ovenproof pie dish
Ingredients
For the pie filling
- 50g unsalted butter
- 2 celery sticks, chopped
- ½ fennel bulb, chopped
- 1 onion, chopped
- 3 garlic cloves, sliced
- 1 tbsp fresh thyme, chopped
- 1 tbsp tarragon stalks, plus 1 tbsp chopped tarragon
- 6 chicken thighs, skin removed, meat cut from bones (reserve skin and bones)
- 2 tbsp plain flour
- 1 bay leaf
- 250ml dry cider
- 500ml chicken stock
- 100ml crème fraîche
- Salt and freshly ground black pepper, to taste
For the pastry
- 150g cold unsalted butter, cubed
- 400g self-raising flour, plus extra for dusting
- 1 free-range egg, beaten, plus extra for brushing
- 3–4 tbsp cold water
- 1 tsp nigella seeds
- 1 tsp fennel seeds
For the mash
- 125ml full-fat milk
- 125ml double cream
- 130g unsalted butter
- 1 bay leaf
- 3 garlic cloves, smashed
- Few fresh thyme sprigs
- 500g boiled potatoes
- Salt and freshly ground black pepper, to taste
For the chicken gravy
- 500ml chicken stock
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 1 bay leaf
- Few fresh thyme sprigs
- Chicken thigh bones (from above)
- Salt and freshly ground black pepper, to taste
For the leeks
- Reserved chicken skin
- 3 leeks, trimmed and cut into 10cm pieces
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 2 tsp cider vinegar
- 1 tsp chopped fresh tarragon
- Salt, to taste
Customise
- Use chicken breast instead of thighs for a leaner option.
- Swap self-raising flour for plain flour plus 1 tsp baking powder if preferred.
- Replace crème fraîche with Greek yoghurt to reduce richness.
Method
Prepare the pie filling – about 40 minutes
- Sauté the vegetables and herbs. Melt the butter in a large saucepan or casserole. Add celery, fennel, onion, garlic, thyme and tarragon stalks. Gently cook for about 15 minutes until the vegetables are softened and fragrant.
- Brown the chicken. Add the chopped thigh meat and cook 2–3 minutes until lightly coloured.
- Make the base sauce. Stir in the flour, add the bay leaf and pour in the cider. Cook until the cider has reduced by half, then add the chicken stock. Simmer gently for 25 minutes to develop flavour.
- Finish the filling. Stir in the crème fraîche, season with salt and pepper, remove the tarragon stalks and bay leaf, then fold in the chopped tarragon. Let the filling cool slightly before filling the pastry.
Prepare the pastry – about 30 minutes (can be chilled ahead)
- Make the pastry. Rub the cold butter into the flour or pulse in a food processor until the mix resembles fine breadcrumbs. Add the beaten egg and cold water a little at a time until a dough forms. Wrap and chill for 30 minutes.
Assemble and bake the pie – about 40 minutes
- Preheat the oven. Heat to 220°C (200°C fan/Gas 7).
- Roll out and line. Reserve some pastry for the lid. Roll out the main pastry and line a pie dish, then spoon in the cooled filling.
- Top and bake. Roll out the remaining pastry to cover the pie, trim and crimp the edges, brush with beaten egg and bake for 30–40 minutes until golden and crisp.
Prepare the mash – about 30 minutes (can overlap with baking)
- Infuse the dairy. Gently heat the milk, cream, butter, bay leaf, smashed garlic and thyme for about 30 minutes to infuse flavour. Strain and beat the warm mixture into the boiled potatoes until smooth. Season and keep warm.
Make the chicken gravy – about 30 minutes
- Reduce the stock. Combine chicken stock, chopped onions, crushed garlic, bay leaf, thyme and the reserved chicken bones in a saucepan. Simmer until the liquid has reduced by about three quarters. Strain, add any reserved pie juices, adjust seasoning and keep warm.
Prepare the leeks – about 25 minutes
- Crisp the chicken skin. Roast the reserved chicken skin flat on a baking tray at 200°C (180°C fan/Gas 6) for about 20 minutes until golden and crisp. Let cool and break into shards.
- Cook the leeks. Boil the leeks in salted water for 5 minutes until just tender, then drain and transfer to a bowl.
- Dress the leeks. Whisk together Dijon mustard, olive oil, cider vinegar and chopped tarragon. Toss with the warm leeks and finish by sprinkling over the crisped chicken skin for texture.
Serve
- Plate and enjoy. Serve slices of golden pie with creamy mash, a generous ladle of rich chicken gravy and the mustardy leeks topped with crisp chicken skin. Enjoy while hot.
What to serve with this
- Steamed greens – simple seasonal greens add colour and freshness.
- Red cabbage slaw – a sharp slaw cuts through the richness.
- Simple side salad – a light salad balances the meal.
FAQs for Chicken Pie, Gravy, Mash and Fancy Leeks
- Can I use chicken breast instead of thighs? Yes. Breast meat is leaner but thighs offer more flavour and stay juicier.
- Can I make the pastry ahead? Yes. Pastry can be chilled for up to 24 hours before rolling or frozen for longer storage.
- Is the gravy gluten-free? Not as written. Substitute the flour with a gluten-free thickener to make the gravy gluten-free.
- Can I freeze the pie? Yes. Freeze the assembled pie before baking for best results; bake from frozen adding a little extra time.
- How do I store leftovers? Refrigerate cooled leftovers in an airtight container for up to 3 days.
Nutri-score Health Check
This recipe is rated Nutri-Score C based on ingredient composition and portion size; the rating is provided as guidance.
Positive factors
- Chicken thighs supply protein.
- Leeks, celery, fennel and onion add fibre and micronutrients.
- Potatoes contribute complex carbohydrates.
Negative factors
- Pastry and butter increase overall fat and saturated fat.
- Crème fraîche adds extra calories and richness.