Chicken and Leek PieFilled with tender chicken and some hidden veg, this creamy chicken pie from Head Chef at Encore Events Centre Luciano, is pure winter comfort food! Team it with a classic mash and mushy peas – dinner will be a winner!



  • 3 onions chopped
  • 2 garlic cloves smashed
  • 1kg chicken thigh diced
  • 50g corn flour
  • ½ bunch finely chopped parsley
  • 3 small leeks sliced
  • 3 carrots diced
  • 300ml cream
  • Salt and pepper to taste


  • 1 sheet of puff pastry
  • 1 sheet of short crust pastry
  • 1 egg
  • 50mls full cream milk
  • Spray oil


  • 4 large potatoes
  • 500 g butter
  • 300 ml cream
  • Salt and pepper to taste


  • 500g frozen peas
  • 1/3 bunch mint
  • 200 g   Butter
  • Dash of cream
  • Salt to taste



In a large fry pan, heat olive oil and fry onion, garlic and leek until it softens. Add carrots and cook until soft. Add the chicken and sear, once cooked through add the cream.

You will need to thicken up the mix by adding cornflour thickener. You can do this by adding a little corn flour to cold water in a bowl and mix well with your hands until no lumps can be felt (it should have a resemblance to coconut milk).

Add cornflour mix to pie mix gradually stirring watching it thicken until it reaches your desired consistency. Add the parsley and season with salt and pepper, then set aside to cool.


Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 30 minutes or until very tender but not falling apart. In a separate small saucepan, heat the cream and butter.

Drain the potatoes well, and while using a masher, mash potatoes while adding the cream and butter, mixing well. Pass the potato mash through a sieve to ensure it is as smooth as possible.


Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas and your mint and cook for until tender. Drain water but leave some liquid in the pot. Remove mint, add salt and pepper, cream and butter.

Smash the peas with a whisk or potato masher until your desired consistency is achieved.


Preheat your oven to 180 degrees. Make an egg wash by whisking the egg and milk. Spray your pie tine with spray oil. Line your tin with the shortcrust pasty and then fill with your cooled pie mix. Top with puff pastry and crimp the edges to seal the pastry. Brush the top of the pasty with the egg wash.

Place in your preheated oven and cook for 20 minutes or until golden brown. Serve immediately on the potato mash with mushy peas.

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