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Chef Mark Moriarty's chicken and leek pie.

Cliodhna Prendergast

Chicken and leek pie

A classic winter warmer, try this chicken and leek pie recipe from chef Mark Moriarty from his cookbook, Flavour. 

25 October, 2023
Average: 4 (2 votes)

serves for



Chicken breasts
6, diced into thick chunks
1, roughly diced
3, cleaned and sliced about 1cm thick
100g (3.5 oz)
3 cloves, thinly sliced
Plain flour
5 tbsp
Chicken stock
1l (40 fl oz)
Single cream
150ml (2/3 cup)
1 handful of leaves
1 handful of leaves
Wholegrain mustard
1 tbsp
1, zest and juice
Puff pastry
1 sheet, readymade
Egg yolks
Sea salt
Freshly ground black pepper

Ready-made puff pastry can usually be found somewhere in my freezer. Here it’s put to good use to create a pub classic. And who doesn’t love when that golden-brown, savoury, crispy pastry dives deep into a creamy sauce to soak it all up?

Step 01

Preheat the oven to 190°C/375°F.

Step 02

Heat a heavy-based pan over a high heat and fry the chicken chunks for about 3 minutes to caramelise on all sides. Remove from the pan to rest on a plate. Warm up the chicken stock.

Step 03

Add the onions and leek to the pan and begin to sweat over a medium heat, add a pinch of salt.

Step 04

Next, add the butter and sliced garlic before adding the flour. Cook the flour for 1 minute over a high heat, stirring well.

Step 05

Stir in the warm chicken stock and allow the mix to come to the boil and thicken into a paste. Stir in the cream and remove from the heat.

Step 06

Return the chicken to the mix with the tarragon and thyme leaves, mustard, lemon zest and juice, and season with salt and pepper.

Step 07

Transfer the finished mix to a baking tray and allow to cool slightly.

Step 08

Roll out the puff pastry sheet and gently place this across the top of the mix. Pinch the edges so the pastry is secured to the tray. Brush with an egg yolk before adding a criss-cross design using a small, sharp knife.

Step 09

Bake in the oven for 30 minutes until the pastry is dark golden brown and crispy, with the chicken cooked through.


Excerpt taken from Flavour: Everyday Food Made Exceptional by Mark Moriarty, published by Gill Books.



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Chef Mark Moriarty.

Mark Moriarty

Mark Moriarty is an Irish chef whose star has been on the rise since very early in his career, winning the Euro-Toques Irish Young Chef of the Year in 2