Chicken Pie, Gravy, Mash and Fancy Leeks takes classic comfort food to the next level with buttery, flaky pastry, creamy mash, and rich homemade chicken gravy. Tender chicken thighs mingle with aromatic herbs, while mustardy leeks and crisp chicken skin add texture and vibrant flavour. Perfect for a weekend feast or indulgent midweek treat.
Prep:30 mins to 1 hour
Cook:1 to 2 hours
Serves:Makes 1 large pie or 2 small pies
Dietary:Nut-free
By Matt TebbuttFrom Saturday Kitchen Recipes
This Chicken Pie with Gravy, Mash and Fancy Leeks recipe scores a Nutri-Score C. The pie provides protein from chicken and dairy from mash, with vitamins from vegetables, but pastry and cream increase fat and energy levels. Estimated per serving: 750 kcal, fat 42g, saturates 23g, carbs 56g, sugars 8g, fibre 5g, protein 36g.
Equipment
Ingredients
For the pie filling
- 50g unsalted butter
- 2 celery sticks, chopped
- ½ fennel bulb, chopped
- 1 onion, chopped
- 3 garlic cloves, sliced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh tarragon stalks, plus 1 tbsp chopped fresh tarragon
- 6 chicken thighs, skin removed, meat cut from bones (skin and bones reserved)
- 2 tbsp plain flour
- 1 bay leaf
- 250ml dry cider
- 500ml chicken stock
- 100ml crème fraîche
- Salt and freshly ground black pepper, to taste
For the pastry
- 150g butter, cold and cubed
- 400g self-raising flour, plus extra for dusting
- 1 free-range egg, beaten, plus extra for brushing
- 3–4 tbsp cold water
- 1 tsp nigella seeds
- 1 tsp fennel seeds
For the mash
- 125ml full-fat milk
- 125ml double cream
- 130g unsalted butter
- 1 bay leaf
- 3 garlic cloves, smashed
- Few fresh thyme sprigs
- 500g boiled potatoes
- Salt and freshly ground black pepper, to taste
For the chicken gravy
- 500ml chicken stock
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 1 bay leaf
- Few fresh thyme sprigs
- Chicken thigh bones (from above)
- Salt and freshly ground black pepper, to taste
For the leeks
- Chicken skin (from above)
- 3 leeks, trimmed and cut into 10cm pieces
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 2 tsp cider vinegar
- 1 tsp chopped fresh tarragon
- Salt, to taste
Customise
- Use chicken breast instead of thighs for leaner meat.
- Swap self-raising flour for plain flour plus 1 tsp baking powder if desired.
- Replace crème fraîche with Greek yoghurt for lighter creaminess.
Method
Prepare the pie filling – 40 minutes
- Sauté the vegetables and herbs. Melt the butter in a large saucepan or casserole. Add celery, fennel, onion, garlic, thyme, and tarragon stalks. Cook gently for 15 minutes until softened and aromatic.
- Brown the chicken. Add the chicken thigh meat and cook for 2–3 minutes, just until lightly coloured.
- Make the base sauce. Sprinkle in the flour and stir well. Add the bay leaf and cider, cooking until cider is reduced by half, then pour in the chicken stock. Simmer gently for 25 minutes.
- Finish the filling. Stir in crème fraîche, season with salt and pepper, remove tarragon stalks and bay leaf, then fold in chopped tarragon. Allow to cool slightly before using.
Prepare the pastry – 30 minutes (can chill ahead)
- Mix pastry ingredients. Combine cold butter and flour in a food processor until it resembles fine breadcrumbs. Gradually add egg and cold water until dough comes together. Wrap in clingfilm and chill for 30 minutes.
Assemble and bake the pie – 40 minutes
- Preheat the oven. Set to 220C/200C Fan/Gas 7.
- Roll out pastry. Keep some pastry for the lid. Line a pie dish with rolled-out pastry and spoon in the cooled filling.
- Add the lid. Roll out remaining pastry, cover pie, and brush with egg wash. Bake for 30–40 minutes until golden and crisp.
Prepare the mash – 30 minutes (can overlap with pie baking)
- Infuse the cream and butter. Heat milk, cream, butter, bay leaf, garlic, and thyme over low heat for 30 minutes. Strain, then beat the warm mixture into the boiled potatoes. Mash smooth, season, and keep warm.
Make the chicken gravy – 30 minutes
- Simmer the stock. Combine stock, onions, garlic, bay leaf, thyme, and chicken bones in a saucepan. Cook until reduced by three quarters. Strain and add any pie juices. Adjust seasoning and keep warm.
Prepare the leeks – 25 minutes
- Crisp the chicken skin. Roast flat chicken skin on baking trays at 200C/180C Fan/Gas 6 for 20 minutes until golden. Set aside to cool.
- Cook the leeks. Boil leeks in salted water for 5 minutes until tender, then drain and place in a bowl.
- Dress the leeks. Whisk mustard, oil, vinegar, and tarragon, then spoon over leeks. Crumble roasted chicken skin on top for crunch.
Serve
- Plate your feast. Serve the golden chicken pie with creamy mash, rich gravy, and mustardy leeks with crisp skin. Enjoy!
What can you serve with this
- Steamed greens – Add colour and freshness.
- Red cabbage slaw – Sharpness balances rich gravy.
- Simple side salad – Lightens the indulgence of pie and mash.
FAQs for Chicken Pie, Gravy, Mash and Fancy Leeks
- Can I use chicken breast instead of thighs? Yes, but thighs give more flavour and remain juicy.
- Can I make the pastry ahead? Yes, chill for up to 24 hours before rolling.
- Is the gravy gluten-free? Only if you substitute flour or thicken differently.
- Can I freeze the pie? Yes, freeze before baking for best results.
- How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days.
Nutri-score Health Check
This recipe scores a Nutri-Score C, automatically calculated from the ingredients and intended as a guide.
Positive Factors
- Chicken thighs provide protein.
- Leeks, celery, fennel, onion supply fibre and micronutrients.
- Potatoes are a source of complex carbohydrates.
Negative Factors
- Pastry and butter increase fat and saturated fat.
- Crème fraîche adds extra calories.