Chicken pumpkin and leek pie

Recipe from: 9 june 2010

Ingredients 11
Servings 1
Minutes 15 mins


Serving Change
  • 2
    chicken breasts on the bone
  • 500
    prepared chicken stock
  • 500
    cubed pumpkin
  • pinch
    cinnamon, nutmeg and sugar
  • Olive oil
  • Knob of butter
  • 4
    leeks, sliced
  • 2
  • 1 x 400
    roll puff pastry
  • 1
  • Salt and pepper


15 mins
Preheat oven to 180 degrees.

Bring the stock to the boil, add the chicken and cook covered for 10 minutes.

Remove chicken and allow to cool and then shred.

Reserve +- 250 ml Chicken stock.


Place the pumpkin and spices in a colander, cover and steam over the boiling chicken pot until tender.

In a large pan, saute the leeks in the oil and butter until soft and golden.

Stir in the flour to coat the leeks, add the pumpkin, shredded chicken and reserved stock.

Heat through until nicely thickened.

Season with salt and pepper.

Spoon the mixture into a greased pie dish.

Shape the dough to fit your dish and and place over the mixture.

Make a little cross in the middle to allow the air to escape.

Beat the egg and brush evenly over the pastry dough.

Bake for 30- 40 minutes or until pastry is golden and crispy.

Serve with salad.

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