A Lighter Take on a British Favourite
This chicken and leek pie keeps all the flavour of the original but adds a healthier edge with a golden wholegrain spelt crust. It’s rich, creamy, and ideal for cosy dinners.
Why You’ll Love It
This pie is simple to prepare and easy to customise. The filling is creamy without being heavy, while the spelt pastry adds texture and depth. It’s great for batch cooking, leftovers, or a Sunday bake.
Spelt Chicken & Leek Pie
Description
A comforting classic with a wholesome twist. Creamy chicken and leeks in a light sauce, wrapped in flaky, nutty spelt pastry.
Ingredients
For the spelt pastry:
For the filling:
For brushing:
Instructions
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Make the Pastry: Rub butter into spelt flour and salt until crumbly. Add cold water gradually until a dough forms. Wrap and chill for 20 minutes.
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Prepare the Filling: Heat oil and butter in a pan. Cook leeks and garlic for 5–6 minutes until soft.
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Build Flavour: Stir in flour and cook for 1 minute. Gradually add stock, then cream, mustard, salt and pepper. Simmer for 3–4 minutes until slightly thickened.
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Add Chicken: Stir in cooked chicken. Remove from heat and let cool slightly.
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Assemble the Pie: Roll out pastry and line a pie dish. Fill with chicken mixture. Top with pastry lid, seal edges, and cut small slits on top.
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Bake: Brush with egg. Bake at 200°C (180°C fan) for 40–45 minutes until golden. Rest for 10 minutes before slicing.
Nutrition Facts
- Amount Per Serving
- Calories 510kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 14g70%
- Cholesterol 105mg35%
- Sodium 590mg25%
- Potassium 520mg15%
- Total Carbohydrate 35g12%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can use leftover roast chicken or poached breast. The filling can be made ahead and stored in the fridge for 1 day before baking.
