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Chicken ande Leek Pie


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  • double pie crusts
  • rotisserie chicken
  • 4 Tbs. butter
  • 2 leeks, thinly sliced
  • 2 oz. grated cheddar cheese
  • 1 oz. finely grated Parmesan
  • 3 Tbs. chopped parsley
  • 2 Tbs. Dijon mustard
  • 1 tsp. cornstarch
  • 1 cup heavy cream
  • 2 beaten egg yokes (for glaze)


Servings 5


Step 1

(1) Prebake pie crust. (2) Strip meat from chicken. (3) In a skillet over med. heat, melt butter and add leeks, stirring occasionally until softened. (4) Stir in cheddar and Parmesan and parsley just to combine. Remove from heat. (5)Spread 1/2 of the leek mixture over pie shell. Cover with the chicken and top with remaining leek mixture. (6) Combine mustard, cornstarch, and cream. Add salt and pepper. Pour over filling. (7) Place top crust on pie and brush with egg yolks. (8) Bake for 30-40 min.

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