Riverside Kitchen's Chicken and Leek pie is guaranteed to be a family favourite.


Pre heat the oven to 180 degrees. 

Melt the butter in a saucepan and add the flour. When the flour and butter is well mixed slowly add the stock and warm through, followed by the milk. Continuously stir until cooked through. Season well, put into a mixing bowl and cover with baking paper. Allow to cool to room temperature.

Dice the chicken thigh into 2cm chunks and toss in a little seasoned flour. Heat a little olive oil in a pan and when hot cook the chicken for 10 minutes, stirring regularly. Set aside.

Using the same pan add a dash more oil and the diced leeks and onions and sauté until translucent. Take off the heat, add the cooked chicken and allow to cool.

Grease a pie dish and line with the flaky pastry. Mix the sauce and the chicken mixture together and pour into the pastry shell. Cover with additional pastry, pinch the edges together to seal and glaze with the beaten egg.

Cook for 35 minutes until golden brown.


500g chicken thighs

6 Tbsp butter*

4 Tbsp flour*

¾ cup milk*

1 cup chicken stock*

Salt and pepper, to taste*

2 leeks, diced

2 onions, diced

1 packet of flaky pastry*

1 egg, lightly beaten

Olive oil*

*not included in your Market Box