Here’s my curried chicken and leek pie. I took the common chicken and leek pot pie to the next level. It is simply great!

Curried Chicken and Leek Pie


  • 1 Serving of Puff Pastry


  • 1 Tbsp Butter
  • 1 tsp turmeric
  • 1 tsp curry powser
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • 1 Leek sliced
  • 1 Tbsp each of diced carrots peas, diced celery, diced potatoes
  • 1/4 cup of stock
  • Salt/pepper to taste
  • 2 chicken thighs diced and seasone


  • Add butter to a saucepan, then all the spices.
  • Add leeks, a handful of any diced veggies e.g carrots, celery and peas.
  • When the veggies are warm, add flour. Stir through.
  • Add stock and then diced chicken thigh.
  • Cook until thicken, then freeze.
  • Cut the pastry to desired shape or size and wrap the chilled filings. Seal with beaten eggs.
  • Egg wash and bake at 200C on a low shelf for 20 minutes.