Chicken & Leek Pie

Simone Austin


  • 2 tablespoon Extra Virgin Olive Oil
  • 1 Leek, thinly sliced
  • 3 Medium Chicken Breasts (~700g) (cut into chunks)
  • 1 tablespoon of plain flour
  • 1 cup Chicken Stock
  • 1 ½ cups Mixed Frozen Vegetables
  • 8 Scoops Ensure Neutral powder
  • 300ml Full Cream Milk
  • 1 sheet Puff Pastry for top


  1. Heat extra virgin olive oil in pan and add leek stirring over medium heat, frying until soft; 2-3mins. Add the chicken breast chunks and brown.
  2. Add the flour, stir through and add the chicken stock and stir until the mixture starts to thicken.
  3. In a cup add the Ensure Neutral powder and gradually stir in the milk until combined. Pour into the pan with the chicken. 
  4. Add the mixed frozen vegetables. Cook until the mixture just starts to boil and thicken. Add salt and pepper as desired.
  5. Pre heat the oven to 200 degrees Celsius. 
  6. Divide the filling amongst four individual pie or ramekin dishes. Cut the puff pastry sheet into four quarters.
  7. Top each dish with a square of puff pastry, pressing around the sides to seal.
  8. Brush the surface wit a little milk. Make a small slit in the top to let out the steam. 
  9. Place on a metal tray and bake for 20-25minutes or until the pastry is golden.
  10. Serve with a green salad or vegetables.
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