Chicken & Leek Pie

by Helen Marshall

Save this winter warmer for when you’re in the mood for some hearty nourishing comfort food!

Look I admit – it ain’t a pretty pic – but it tastes SO GOOD, the whole fam LOVED IT and so I had to share.


  • 1 tablespoon ghee
  • 800g chicken thigh fillet cut into 4cm pieces
  • 2 sticks celery, sliced
  • 1 leek, white part only, sliced & washed
  • 1 cup chicken stock
  • 1 tablespoon potato starch mixed with 1/2 cup white wine
  • 1 tablespoon chopped tarragon
  • 1 tablespoon parsley
  • 1/2 cup frozen peas
  • 1 sheet Primal Alternative Pastry thawed and rolled out between 2 pieces baking paper
  • 1 egg, lightly whisked


  1. Heat a large frying pan over medium heat add ghee, celery & leek and cook for 5 minutes, or until leek is soft.
  2. Add chicken and cook 5 minutes.
  3. Pour in stock and potato starch/wine mixture and bring to a boil.
  4. Reduce heat, cover and simmer for 20 minutes.
  5. Stir in herbs and peas and season to taste.
  6. Spoon chicken filling into a 2 litre ovenproof pie dish and set aside to cool slightly.
  7. Heat oven to 200 degrees Celsius
  8. Drape pastry over pie, pressing edges firmly into the rim of the dish.
  9. Brush pastry lid with egg wash and bake for 20 minutes.
  10. Serve with your favourite steamed veg.

This pie uses an incredible short crust grain-free pastry that we proudly make in collab with @jowhitton

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