A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Creamy Chicken and Leek with a Pastry Top

Creamy chicken and leeks with a pastry top.

If you're on a diet but fancy eating a pie this is the way to have less pastry!

Creamy chicken and leeks with pastry top

You can control the amount of pastry you eat by serving just a couple of pastry shapes instead of eating a whole pie's worth.

Crushed potatoes have no butter or milk added and so are fewer calories than mashed potato.....not quite the same as mash but it's still good.

If you're in a hurry cooking the pastry separately speeds up pie making and is a lot less messing about.

So, if this body of mine is to be seen in a bikini this summer holiday then something has to happen and fast!

Okay, it's not that I'm a one for pastry really, or chocolate or even cakes, but the stomach isn't the size it used to be and needs dealing with!

Crushed potatoes might sound fancy but they're just baby new potatoes, skin on and boiled till cooked in lightly salted water. Then without adding anything else, just crush with the back of a fork - Job done.

Yield: 2
Author: Jan Bennett
Creamy Chicken and Leeks with Pastry Top

Creamy Chicken and Leeks with Pastry Top

If you're on a diet like me but fancy eating a pie this is the way to have less pastry! You can control the amount of pastry you eat by serving just a couple of pastry shapes instead of eating a whole pie's worth.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min


  • 250g Ready made shortcrust pastry
  • a glug of olive oil
  • 250g cooked chicken from a roast dinner
  • a knob of butter
  • 2 large leeks, washed and cut into 1cm thick rounds
  • 1 tablespoon plain flour
  • 90ml white wine
  • 160ml chicken stock made from half a Knorr stock cube
  • 100g Soft cheese
  • a pinch of salt and black pepper to taste
  • 1 egg (yolk only) lightly beaten


  1. Roll out your pastry to about 7mm thick and cut into whatever shape takes your fancy.
  2. Get yourself a nice big frying pan and heat the oil and butter. Throw in the leeks and cook, without colouring, for 5 minutes.
  3. Sprinkle over the flour and cook, whilst stirring a minute or two.
  4. Pour in the wine and chicken stock and bring to a simmer. Cook for about 5 minutes until slightly thickened.
  5. Now tip in the soft cheese and stir until it has melted into the sauce - you can add a tiny bit of water if it looks a bit too thick.
  6. Add the chicken to the mixture and give it a good stir. Heat until the mixture is piping hot. Have a taste and add the salt and pepper.
  7. Brush the pastry shapes with the egg yolk and pop them onto a baking tray.
  8. Bake in a preheated oven at 200C/400F or Gas 6 for about 20 to 25 minutes, until the pastry is nice and golden. 
  9. Serve straight away.
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  1. Pastry & bikinis...a new blog title? ;)

    Looks like you're hankering for comfort food here - everything's better with leeks.

  2. Crushed potatoes usually involve keeping the skins on as well which packs in those extra vitamins and flavour!

  3. I want this! It looks rich, creamy, and so delicious.

  4. You've created a beautiful meal. I've found that sweet potatoes, too, can be marvelous if well cooked and then mashed with a bit of salt, pepper and nutmeg. I love your take on mashed potatoes. I hope you have a great weekend. Blessings...Mary

  5. Diet food, heck no...this is delicious food!!!


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