Wade Murphy's chicken and leek pot pie is perfect for the whole family.


Serves 4-6

Total time 1hr 15 mins approx

  • 500g boneless/skinless chicken breasts - diced
  • 1 9in ready-made shortcrust pastry - defrosted
  • 1 tablespoon vegetable oil
  • 1 onion - diced
  • 3 tablespoons plain flour
  • 2 large leeks - sliced
  • 100mls dry white wine
  • 150mls chicken stock
  • 1 tablespoon chopped tarragon
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 2 tablespoons creme fraiche
  • 1 tablespoon Dijon mustard
  • zest of 1 lemon
  • salt and pepper to taste


  1. Heat the oven to 200c/fan - 180c/Gas 6
  2. Cook the diced chicken in a pot of simmering water until cooked through. This should take about 10-12 mins depending on the size of the chunks.
  3. Remove and allow to cool. Keep back 150mls of the cooking liquid rouse as the stock in the recipe.
  4. Heat the oil in a large pan and once hot fry the onion & leeks until they start to soften, about 3 mins. Season with a little salt and pepper. Add the chicken and the flour and coat all the ingredients.
  5. Cook for another 1-2 mins. Add the white wine and reduce. Add the chicken stock and bring to the boil. Simmer for about 5-6 mins, until the liquid starts to thicken.
  6. Remove from the heat and add the herbs, creme fraiche, mustard and lemon zest. Check the seasoning. Allow to cool slightly
  7. You can now either divide the pie mix into individual pie dishes or into one large pie dish.
  8. Cover the top with the pastry. Press the sides to seal the pie. Cut a couple of air vents in the top of the pie. Place on a tray and place into the preheated oven.
  9. Bake until the pie is bubbling and the crust is golden. This should take approx 30 mins. Remove from the oven and allow to cool slightly.
  10. For real comfort food, serve with a nice creamy mash. But if you want you could also serve it with a nice simple dressed salad.