Chicken & Leek Deep-Dish Pie with Red Adjika

When the weather turns and evenings draw in, nothing beats the comfort of a proper pie. Flaky pastry, a creamy chicken-and-leek filling, and that moment you crack the golden lid to release a cloud of savoury steam - it’s the definition of cosy. This version keeps all the traditional comforts but adds a smart flavour boost from Red Adjika, the Georgian chilli-garlic paste that turns good home cooking into something you’ll crave on repeat.

Why adjika in a pie? Because it brings instant, rounded depth - chillies, garlic, and Georgian spices - without the faff of building a sauce for ages. Happy Adjika is also already salted and peppery, so you don’t need to lean on extra seasoning. The result: a pie that tastes like you simmered a stockpot all afternoon, ready with weeknight effort.

We’re keeping this family-friendly and simple: everyday ingredients, minimal steps, and two pastry routes depending on your time. Choose the ultra-easy puff-pastry lid for a quick win, or go deep-dish with a shortcrust base + puff (or shortcrust) lid for that proper bakehouse bite. Either way, the Red Adjika folds into a silky chicken-and-leek sauce that’s gently spicy for adults and easily dialled back for kids.

Ingredients (Serves 4–6)

Filling

• 2 tbsp olive oil or butter

• 1 large onion, finely chopped

• 2 large leeks, trimmed, washed, sliced into 1 cm rounds

• 2 cloves garlic, finely chopped (optional)

• 700 g chicken thigh fillets, cut into bite-size pieces (or 600 g leftover roast chicken, shredded)

• 2 tbsp Red Adjika, plus extra to serve

• 2 tbsp plain flour (or 1½ tbsp cornflour mixed with 2 tbsp water for GF)

• 300 ml hot chicken stock

• 150 ml single cream or whole milk (oat cream works)

• 1 tsp Dijon mustard (optional, adds gentle tang)

• Zest of ½ lemon + a small squeeze of juice

• Small handful parsley or dill, chopped (optional)

  Seasoning note: Red Adjika is already salted and peppery. Taste before adding any extra salt.

Pastry (choose one)

Option A - Fast Puff-Pastry Lid

• 1 sheet all-butter puff pastry, ready-rolled and chilled

• 1 egg, beaten (or milk) for glaze

Option B - Deep-Dish Base + Lid

• 1 × 320–375 g shortcrust pastry (base)

• 1 × 320–375 g puff or shortcrust (lid)

• 1 egg, beaten (or milk) for glaze

Method

1) Make the filling (same for both pastry options)

1. Soften the veg: Warm oil/butter in the pan over medium heat. Add onion and leeks with a splash of water and cook 8–10 minutes until silky and sweet. Add garlic for the last minute.

2. Cook the chicken: Push veg to the edges, increase heat a touch, and add chicken. Fry 4–5 minutes until it loses the raw pink on the outside.

3. Bloom the flavour: Stir in Red Adjika and cook 30–45 seconds so the spices open up.

4. Build the sauce: Sprinkle over flour and stir for 1 minute. Gradually whisk in hot stock to make a smooth, glossy sauce, then add cream and mustard (if using). Simmer gently 3–5 minutes to thicken to a spoon-coating consistency.

5. Finish & taste: Remove from heat. Stir in lemon zest and a small squeeze of lemon juice, plus herbs if using. Taste - thanks to adjika you’ll likely need no extra salt. Let the filling cool for 10 minutes (warm, not hot), so it doesn’t melt the pastry.

2) Pastry Option A - The Quick Puff-Lid Pie

1. Heat the oven to 200°C (fan 180°C).

2. Assemble: Spoon warm filling into the pie dish. Unroll puff pastry and lay over the top. Trim excess, crimp edges to seal, and cut a small steam slit in the centre.

3. Glaze & bake: Brush with egg or milk. Bake 25–30 minutes until deep golden and puffed. Rest 5–10 minutes before serving so the filling settles.

3) Pastry Option B - Deep-Dish Base + Lid (Bakery-Style)

1. Heat the oven to 200°C (fan 180°C).

2. Line the base: Roll shortcrust to ~3 mm. Line the dish, leaving a slight overhang. Prick the base with a fork.

3. Blind-bake: Line with parchment, fill with baking beans, and bake 12 minutes. Remove parchment/beans and bake 5 minutes more to dry the base.

4. Fill & top: Spoon in the warm filling. Roll the lid to fit. Brush the pastry rim with a little beaten egg, lay the lid on, then trim and crimp to seal. Cut a steam slit.

5. Glaze & bake: Brush with egg or milk and bake 25–30 minutes until the top is richly golden. Rest 10 minutesbefore slicing.

Make It Milder

• Use 1 heaped tbsp Red Adjika in the filling the first time you make it; serve extra at the table.

• A spoon of thick yogurt alongside softens spice and adds a lovely cool contrast.

Easy Swaps & Add-Ins

• Veg: Add 150 g peas or sweetcorn to the sauce just before it comes off the heat.

• Mushroom pie twist: Sauté 250–300 g sliced chestnut mushrooms with the leeks for a deeper, autumnal flavour.

• Gluten-free: Use GF cornflour slurry (see ingredients) and a GF pastry.

• Dairy-free: Use olive oil and oat cream; glaze pastry with plant milk.

What to Serve With It

• Green veg: Steamed broccoli, buttered greens, or garlicky cavolo nero.

• Salad: Little Gem + apple + walnuts with a lemony dressing (echoes the adjika’s warmth).

• Potatoes: If you didn’t add them to the pie, serve buttery mash on the side for full comfort.

Make-Ahead, Freezing & Leftovers

• Make-ahead filling: Cook the filling up to 24 hours in advance and refrigerate; rewarm gently until just loose enough to spoon, then assemble and bake.

• Freeze unbaked: Assemble the pie, score the top (don’t egg-wash), wrap well and freeze up to 2 months. Bake from frozen at 190°C fan, adding 10–15 minutes and tenting with foil if the top colours too fast.

• Leftovers: Refrigerate up to 3 days. Reheat slices in a 180°C oven (covered loosely with foil) until piping hot. The adjika keeps the sauce flavourful even after reheating.