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Chicken, leek and cider pie

Our Head Chef, Ron Marriott, shares this delicious chicken, leek, and cider pie recipe with us before the leek season draws to a close. You’ll have extra sauce with this recipe after you’ve strained the filling, which can be poured generously over a slice (or two!) of the pie. Serve alongside roasted new potatoes and garlic fine green beans.

Chicken, leek, and cider pie


  • 4 chicken breasts
  • 1 white onion
  • 2 large-sized leeks
  • 2 bottles of medium-dry cider (330 ml each)
  • 300ml cremè fraiche
  • 10 sprigs of thyme
  • 1 litre chicken stock
  • 2 packs pre-made pastry (your choice)
  • Salt and pepper
  • 1 egg
  • 10g caster sugar


  1. Peel and slice the onion and leeks.
  2. In a large saucepan, sweat the onions and leeks in a little olive oil with the thyme (use the leaves picked from the stems).
  3. After 10 minutes on low-medium heat, add one bottle of the cider.
  4. Dice the chicken and add to the pan along with the chicken stock and the other bottle of cider.
  5. Cook for 30 minutes and season with salt and pepper.
  6. Add the crème fraiche and thicken with watered-down cornflower. You want it to be thick but runny.
  7. Over a bowl, position a strainer and drain the chicken and leeks.
  8. Line a dish with a pack of the pastry (enough to go slightly over the edge).
  9. Add the filling and cover with the other pack of pastry.
  10. Crack and beat the egg and add the sugar.
  11. Put a cut about 2” in the middle of the pastry to let the steam out whilst cooking.
  12. Egg wash and bake for 40 minutes at 180 C until golden.
  13. Check with a probe or stick a knife in for 10 seconds and carefully check that it’s hot.

For more information please get in touch with us via our contact form or give us a call on 020 7390 1590 to discuss your event


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