This British-style pie bakes chicken and leeks under pastry with a creamy mustard sauce.
18 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook the chicken pieces in a pan for 6 minutes.
Add the onion and mustard and turn for 3 minutes.
Add the creamy sauce to the pan and thicken for 5 minutes.
Transfer the filling to an oven dish and let it cool for 5 minutes, reducing steam so the pastry does not soften underneath.
Cover the dish with puff pastry or pie dough and press the edges.
Bake the pie in a 200°C oven for 20 minutes.
💡 Tip: Leaving the filling thick enough to fall heavily from a spoon keeps it from running when the pie is sliced.
🍽️ Serving suggestion: Serve warm with peas or a green salad on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~338
kcal calories
23
g protein
22
g carbs
17
g fat
2.5g
Sugar
1.2g
Fiber
196.3mg
Sodium
14.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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