Sparkling Ale, Chicken & Leek Pie

Sparkling Ale, Chicken & Leek Pie

Makes: 4

Prep time: 20 minutes     

Cooking time: 45 minutes


  • 500g skinless chicken thigh fillets
  • 1 leek, white and light green part, thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 375ml Coopers Sparkling Ale
  • 50g butter
  • 3 rashers middle bacon, thinly sliced
  • 200g mixed mushrooms, sliced (such as portobello and button)


  • 50g (1/3 cup) plain flour
  • 100ml thickened cream
  • 2 tablespoons fresh herbs, roughly chopped (such as parsley, basil and chives)
  • 2 sheets puff pastry, partially thawed
  • 1 free-range egg, lightly beaten
  • 1 tablespoon sesame seeds

Preheat the oven to 200°C (180°C fan-forced).

Combine the chicken, leek, thyme and 250ml (1 cup) of the Coopers Sparkling Ale in a medium saucepan. Add just enough water to cover. Bring to the boil, reduce heat to low and simmer, covered for 8-10 minutes or until the chicken is just cooked through, turning the chicken after 5 minutes.

Transfer the chicken to a cutting board, reserving the poaching liquid and leek. Rest the chicken for 5 minutes, then using two forks, shred the chicken.

Meanwhile, heat the butter in a large frying pan over medium-high heat. Add the bacon and mushroom. Cook, stirring, for 5 minutes until the bacon is cooked and mushroom tender. Reduce the heat to low. Add the flour and cook, stirring for 3 minutes. Gradually stir in the poaching liquid, including the leek, and cream. Cook, stirring for a few more minutes until a smooth sauce forms. Add a little more of the ale to thin the sauce slightly if required. Remove from the heat. Stir in the herbs and shredded chicken. Season with salt and pepper.

Divide the chicken mixture between four 300ml pies dishes. Cut pastry to size and cover chicken mixture. Trim edges and brush tops of pies with egg. Sprinkle with seeds. Make small slits in the top of each pie using a small knife. Bake for 15-20 minutes or until filling is hot and pastry is puffed and golden.