Here’s my curried chicken and leek pie. I took the common chicken and leek pot pie to the next level. It is simply great!

Curried Chicken and Leek Pie

Curried Chicken and Leek Pie


1 Serving of Puff Pastry


1 Tbsp Butter

1 tsp turmeric

1 tsp curry powser

1 tsp cumin seeds

1 tsp chilli powder

1 Leek sliced

1 Tbsp each of diced carrots, peas, diced celery, diced potatoes

1/4 cup of stock

Salt/pepper to taste

2 chicken thighs, diced and seasone


  1. Add butter to a saucepan, then all the spices.
  2. Add leeks, a handful of any diced veggies e.g carrots, celery and peas.
  3. When the veggies are warm, add flour. Stir through.
  4. Add stock and then diced chicken thigh.
  5. Cook until thicken, then freeze.
  6. Cut the pastry to desired shape or size and wrap the chilled filings. Seal with beaten eggs.
  7. Egg wash and bake at 200C on a low shelf for 20 minutes.