Individual chicken and leek pies from Bills Sydney Food / Bills Breakfast, Lunch and Dinner (page 90) by Bill Granger

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Notes about this recipe

  • CourtneyT on January 19, 2026

    This version of chicken and leek pie isn’t bland or uninteresting! The white pepper gives this filling a real zing and the way the chicken is prepped keeps the pie consistency thick and hearty. We used boneless thighs rather than breasts but I may try half thighs and half breast next time. I didn’t want individual pies, so made one savoury shortcrust pastry from Nicola Lamb’s Sift and it was absolutely delicious. (If you’re not a fan of white pepper, do pull back on that because it’s very prominent.) Recommended!

  • Ana10000 on March 11, 2024

    If you only make one C&L pie, make it this one - the filling is divine. I have lost count how many times I've made it over the years and it never disappoints. It's probably in my top ten recipes of all time. I've never made it as little pies tho - just make the filling (I also add a chopped carrot or two plus a pinch of paprika), put it in a casserole dish and then roll a lid of puff pastry onto it. Poke a couple of holes in it, brush with egg yolk and bake. Equally good as a dinner party option or Sunday night supper.

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