Open Chicken & Leek Pies Recipe

Open Chicken & Leek Pies


  • 1 tbsp
    olive oil
  • 40g
  • 1 large (500g)
    leek, thinly sliced
  • 2 stalks (300g)
    celery, trimmed, finely chopped
  • 2 tbsp
    plain flour
  • 1 tsp
    fresh thyme
  • 1/2 cup (125mL)
    salt reduced chicken stock
  • 1/2 cup (125mL)
    trim milk
  • 1 cup (250mL)
    reduced fat cream
  • 1
    BBQ chicken, skin and bones removed, meat shredded
  • 1 tbsp
    Dijon mustard
  • 2 cups (40g)
    baby spinach leaves
  • 6
    store bought large vol au vent cases, warmed

How to Cook

Prep Time: 10 minutes | Cooking Time: 25 minutes
  1. Heat oil and butter in medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute.

  2. Gradually stir in chicken stock, combined milk and cream; cook, stirring, until mixture boils and thickens. Stir in BBQ chicken, wholegrain and dijon mustard and spinach.

  3. Spoon mixture into warmed vol au vent cases and serve with a green salad.



Average Qty Per Serve Qty Per 100g
Energy 1600.8kj 492.9kj
Weight 324.7g 100g
Protein TOTAL 26.3g 8.1g
Fat TOTAL 25.4g 7.8g
- Saturated Fats 12.8g 3.9g
Carbohydrates TOTAL 10.1g 3.1g
- Sugars 6.4g 1.9g
Sodium 401.6mg 123.6mg
Dietary Fibre 4.2g 1.3g
Calcium 138.0mg 42.5mg