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Chicken and leek pie


  • 3 chicken breasts, diced
  • 1 leek, cut into rounds
  • 3 garlic cloves, finely chopped
  • 2 heaped tsp wholegrain mustard
  • 250ml chicken stock
  • 200g cream cheese
  • 1 sheet ready rolled puff pastry
  • 1 egg, beaten (to brush the pastry top)
  • Rapeseed oil
  • Salt and pepper
  • 0 : 45

    Pre-heat the BBQ for 2-3 minutes with the paella pan in place.

    Add a dash of oil to the paella pan and add the chicken, cook over a low-medium heat for 3-4 minutes, try and refrain from stirring/moving the chicken around and instead allow it to seal.

    Then add the leeks and cook for a few minutes until they begin to soften. Add garlic, mustard and stock, cook for 10 minutes or until the stock has reduced a little. Then add the cream cheese, or you can use single cream / crème fraiche. Season to taste and allow it to bubble up a little.

    Lay the puff pastry sheet over the top and trim to size. Brush with beaten egg and then pop the lid on the BBQ and cook for 30-35 minutes or until the top is golden brown.