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Cheat’s Chicken & Leek Pie by Jordan Bruno
Jordan Bruno

Cheat’s Chicken & Leek Pie by Jordan Bruno

Difficulty: Average
Season: Winter
Preparation: 15 minutes
Cooking: 35 minutes

How to


  1. Preheat oven to 200 degrees.
  2. To make the filling, heat a frying pan and add the bacon and leek, cook for 3 minutes.
  3. Reduce heat to low and add garlic. Cook for 2 minutes. Add white wine and reduce by half. Now add plain flour, mustard, and chicken stock. Cook for 2-3 mins or until the mixture thickens.
  4. Stir in thyme and shredded chicken. Remove from heat. Stir in Mundella yoghurt.
  5. Using the stencil of the baking trays you have, chop out the base and top of your pies in your puff pastry sheets.
  6. Place the large puff pastry piece on the base of your pie tray, pressing down on the pastry. Scoop in the prepared filling until level with the top of the pastry. Place the second piece of pastry on top, brush with egg and place in the oven for 25 mins (or until the pastry is golden).
  7. Enjoy your delicious pies.


Recipe thanks to Jordan Bruno.

Handy Tips

This recipe is a cheat because it uses pre-cooked chicken. It also adds cold yoghurt to the hot mixture to cool it down so you don’t have to wait for the filling to chill naturally.


  • Leftover Mount Barker Roast Chicken (375g), shredded
  • 2 tsp olive oil
  • 2 rashers bacon, chopped
  • 1 leek, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely chopped thyme
  • ½ cup white wine
  • 2 T plain flour
  • 2 tsp Dijon mustard
  • 1 cup chicken stock
  • 4 tbs Mundella Yoghurt
  • 4 sheets of puff pastry