A hearty pie of chicken and leeks from Observer Food Monthly Magazine, February 22, 2015: Special Edition: 20 Best Chicken Recipes (page 13) by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Livia on June 14, 2020

    Loved the pie but there is an error with the quantity of the pastry and will need double the amount as I only had enough to make a bottomless pie. The recipe does not require you to cool the filling which resulted in the pastry melting before it even hit the oven so would definitely cool the filling next time. Otherwise we loved the pie and was gone pretty quickly.

  • chawkins on November 14, 2019

    This was delicious and quite easy. My sheet of puff pastry was only 8 oz, so my pie was not as big as his. I also skipped the chicken breasts and used only chicken thighs, 3 boneless and skinless thighs which weighed about a pound and the pie was well filled.

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