• Chicken and leek pie (Adam Liaw)Source: Adam Liaw

"This recipe is based on the chicken and mushroom pie I used to make at Bronte Café. I use it nowadays to use up leftover chicken."






Skill level

Average: 3.5 (35 votes)


  • 1 tbsp macadamia oil, plus extra for greasing
  • 1 leek, halved lengthwise and thinly sliced
  • 2 cups coarsely chopped leftover roast chicken meat
  • fresh thyme or oregano leaves, to taste
  • sea salt, to taste
  • 1 sheet butter puff pastry, thawed (see note)
  • 1 egg, lightly beaten


  • 270 ml milk
  • 30 g unsalted butter, diced
  • 1 golden French shallot, finely diced
  • 2 tbsp plain flour
  • 1 bay leaf
  • pinch grated nutmeg
  • pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time: 10 minutes

  1. Preheat the oven to 200˚C.
  2. For the bechamel, place the milk in a small saucepan over medium - low heat to warm through. Remove from heat.
  3. Melt the butter in a large saucepan over medium heat. Add the shallot and stir until soft. Add the flour and stir until a smooth paste forms, then reduce the heat to low and stir for 6 – 8 minutes or until the mixture becomes sandy in texture and turns light golden. Whisking continuously, gradually add the milk until well combined. Add the bay leaf, nutmeg and pepper, then simmer, stirring regularly for 10 - 15 minutes or until thickened. Remove from the heat and cool to room temperature.
  4. Meanwhile, heat the macadamia oil in a large frying pan and cook the leek for 6 - 8 minutes or until soft but not coloured. Transfer to a plate to cool slightly.
  5. Combine the leek, chicken, herbs and bechamel in a large bowl. Season to taste.
  6. Lightly grease a round pie dish. Spoon in the chicken filling, then place the pastry on top and make a small incision in the centre to allow the steam to escape. Trim the sides, the brush all over with the beaten egg.
  7. Bake for 30 minutes or until golden and crisp. Rest for 10 minutes before serving.


• I use Careme ready rolled puff pastry because it is such a good product and makes the dish so simple to put together. If unavailable, ensure you buy butter puff pastry and not regular puff pastry which is often made without butter.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.