Chicken and leek pie

Chicken and leek pie


  1. Pre-heat the oven to 180°C/350°F/Gas Mark 6.
  2. Prepare 500ml of béchamel (white sauce) using the Knorr Stock Pots to flavour  the sauce.
  3. Melt the Flora Buttery in a frying pan. Cook the leeks without colour until softened and most of the liquid has evaporated.
  4. Cut each chicken breast into three pieces and poach  for approx 10 minutes in the béchamel sauce, stirring until the chicken is half-cooked.
  5. Transfer the chicken, béchamel and leek mix to a pie dish, leave to cool.
  6. Roll out the shortcrust pastry. Brush the edges of the dish with beaten egg, and mould the pastry over the dish, don't trim the edges and brush with egg wash.
  7. Bake for 20 to 30 minutes, or until it is golden brown.

Recipe from

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


This creamy pie is perfect for a family feast


For the Bechamel:
500ml semi-skimmed milk
25g flour
25g Flora Buttery
2 Knorr Chicken or Vegetable Stock Pot
For the pie:
10g Flora Buttery
2 leeks, cut into large chunks
4 chicken breasts
1 shortcrust pastry sheet, ready to use
1 egg


Time: 50 mins
Serves: 8
Nutrition: 338 cals, Fat 17.7g (sat fat 5.6g)