Chicken and Leek Pie

An easy chicken and leek pie made with roast chicken leftovers and gluten-free flaky pastry.

Sometimes I crave real comfort food. I use leftover chicken but you can use fresh chicken thighs; simply cook the sauce for a little longer before assembling the pie.

Gluten-Free Chicken and Leek Pie

The ultimate comfort food - chicken pie.


Serves 4 people

For the filling:

  • 2 leeks, finely chopped
  • c.300g cooked chicken, cut into bite sized pieces
  • 1 tbsp white gluten free flour
  • 560ml/1 pt milk
  • 1 tsp vegetable stock granules/powder
  • salt and black pepper
  • ½ tsp mustard powder


  • Make the flaky pastry as per the instructions (Flaky Pastry).
  • Preheat the oven to 190°C/170°C fan/375°F/gas mark 5.
  • Grease a medium sized shallow pie dish.
  • Put the leeks in a saucepan with a little oil and cook over a low-medium heat with the lid on for 5 minutes, until the leeks are starting to soften.
  • Add the chopped chicken and cook for a few minutes.
  • Add the flour and stir to coat the leeks and chicken.
  • Add the milk, vegetable stock granules, mustard powder, salt, pepper and herbs.
  • Bring to the boil, stirring well, until you have a nice thick sauce.
  • Roll out the flaky pastry to the shape of your dish. You may find you need quite a lot of flour to stop the pastry sticking to the board. Cut to size.
  • With the offcuts, put a little pastry cuff around the edge of the dish to attach the main piece of pastry to.
  • Brush the cuff with beaten egg.
  • Pour the filling into the dish.
  • Gently put the pastry layer on top, attaching to the pastry cuff. Press the edges to seal together.
  • Brush the top with beaten egg, and make a little hole in the middle of the pastry with a knife.
  • Bake in the oven for around 30-40 minutes until the pastry is golden and risen.
  • If you have a little leftover pastry why not make a few Jam Tarts?
  • I use Marigold Swiss Vegetable Bouillon Powder as my vegetable stock granules/powder which adds instant flavour to many sauces.