Spelt Chicken & Leek Pie

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.

Prep Time 25 mins

Cook Time 45 mins

Rest Time 10 mins

Total Time 1 hr 20 mins

Cuisine: British

Courses: Dinner

Difficulty: Intermediate

Estimated Cost: $ 9

Calories: 510 kcal

Best Season: Fall, Winter

Dietary: Contains gluten, dairy, meat

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:

300 g, Wholegrain Spelt Flour
150 g, Cold Butter (diced)
6 tbsp, Cold Water
½ tsp, Sea Salt

For the filling:

1 tbsp, Olive Oil
1 tbsp, Butter
2 Leeks (trimmed and sliced)
2 cloves, Garlic (minced)
400 g, Cooked Chicken (shredded)
200 ml, Chicken Stock
100 ml, Double Cream
1 tbsp, Wholegrain Mustard
1 tbsp, Plain Flour
Salt and Black Pepper (to taste)

For brushing:

1 Egg (beaten)

Instructions

1
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.
2
Prepare the Filling: Heat oil and butter in a pan. Cook leeks and garlic for 5–6 minutes until soft.
3
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.
4
Add Chicken: Stir in cooked chicken. Remove from heat and let cool slightly.
5
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.
6
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.

Keywords: chicken pie, spelt pastry, healthy dinner, creamy filling, british classic

Optional Substitutions or Variations

Use crème fraîche instead of cream for a lighter filling.
Swap butter with plant-based spread for a dairy-free pastry.
Add herbs like thyme or tarragon to enhance the flavour.
Replace chicken with turkey or mushrooms for a variation.

Tips & Variations

Make It Your Own

For extra texture, mix in cooked peas or spinach before baking.
Want a richer crust? Use half spelt, half plain flour.
Add a pinch of nutmeg or mustard seeds for more flavour depth.
Use ramekins for individual pies – perfect for freezing and meal prep.

Conclusion

Spelt Chicken & Leek Pie brings a wholesome upgrade to a beloved classic. It’s filling, flavourful, and easy to prep ahead. Whether you're cooking for guests or prepping meals for the week, this pie delivers comfort with better ingredients.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chicken-leek-pie/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!