Roast Chicken Leek and Feta Pie

This is one of my inventions, so please excuse the Pip quantities.


  • 25grams plus a knob of butter
  • 1 leek, sliced
  • 2 big chestnut mushrooms, sliced
  • 25grams plain flour
  • any left over chicken gravy from your Sunday roast
  • white wine, a glass, or enough to make a good spoon coating sauce
  • 1tsp dried tarragon
  • left over roast chicken enough to help fill your pie dish (200grams or a bit more) chopped into bite sized chunks
  • 100grams Feta cheese cut into 1cm chunks
  • salt and pepper
  • Short crust pastry (I use a gluten free recipe from River Cottage, 1 batch is enough for two pie tops or a bottom and a top with a bit left over).
  • 1 egg beaten (any let over keep in the fridge for a couple of days, it can go into a hash brown).


  • Melt a knob of butter in a pan and saute the leek until it has softened, set the leek aside.
  • Melt the rest of the butter then add the flour and let it cook for a couple of minutes.
  • Add in any left over chicken gravy, if you have none don’t worry.
  • Gradually add a glass of white wine stirring until the sauce thickly coats the back of a spoon. If you need more liquid add a dash of milk until it’s the right consistency.
  • Sprinkle in the tarragon and season with salt and pepper.
  • Whilst the sauce is still warm add the mushrooms, give it a good stir then leave to cool.
  • Heat oven to Gas 6, 200C, 180C fan
  • Roll out your pastry. Gluten free things have a great tendency to stick so I butter my pie dish, then line it with the pastry (Gf pastry can be very short hence the patches). My enamel pie tin is about 20cm by 15cm.
  • Add the leek and chicken to the sauce and mix together before putting into the lined tin.
  • Dot around the feta cubes.
  • Roll out more pastry for the top, dampen the edges of the pastry on the tin then add the pastry lid. Squeeze the edges together before trimming any excess pastry.
  • I add a touch of decoration and make a hole in the centre to let any steam escape, then give it an egg wash.
  • Bake for 35-40 minutes. The GF pastry tends to brown quickly so I cover the pie with foil after about 20 minutes.

We tend to have pies with jacket potatoes. Here on Oleanna we bake potatoes using our multifuel stove. Wash them, prick all over with a sharp knife and then wrap them in two layers of good quality foil.

We have quite a good fire going with smokeless coal. We move the coals away from the outside edges leaving a big enough gap for the potatoes, one each side of the fire. Depending on size they bake for 1 hour 15 minutes to 1 hour 30 minutes turning them over half way.

To check if they are cooked, remove with tongs from the stove and using an oven glove give them a squeeze, if they give they are ready.