Chicken & Leek Bread Pies

  • Yield : 6 pies
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

Chicken, leek and bread pies is a fancy name for something ridiculously simple. Let me explain. Harry my two year old LOVES pie. But what he isn’t that fussed about is what pastry is used. He loves a fresh homemade shortcrust pastry, don’t get me wrong, but I save that for special occasions. So I experiment with different ‘pie’ crusts that are more healthy and every-day. Multigrain bread is the latest craze. I also use, wholemeal pita bread such as mountain bread.

Anyway, he loved it. So much so when I wen’t to tuck him in and kiss him that night he said “…more pie?” in his sleep.


You can use any ingredients you like. I have also made these with just a vegetable mix and with leftover spaghetti bolognese.

Nutrition Note:  This recipe swaps saturated fat with wholegrains by using multigrain bread instead of pastry.


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  • 250g chicken breast or thigh (fat removed), diced
  • 3 Tbsp plain flour
  • 1 tsp sweet or smoked paprika
  • 1 Tbsp olive oil
  • 1/2 cup leek, finely chopped
  • 1/2 cup button mushrooms, chopped
  • 1 cob of corn, kernels removed
  • 1/4 cup frozen peas
  • 1/2 cup no-added-salt vegetable or chicken stock
  • 6 slices multigrain bread, crusts removed
  • 1/2 cup grated cheese


Step 1

Preheat the oven to 180°C (fan forced). In a medium bowl combine the diced chicken, flour and paprika. Toss to coat. -

Step 2

Heat the oil in a medium saucepan over a high heat. Add the chicken and cook for a few minutes or until browned all over. Remove the chicken from the pan and set aside. -

Step 3

Reduce the heat to medium. Add the leek and mushrooms, sauté until soft. Add the corn, peas, stock and bring to a simmer cook for a few minutes. Add the cooked chicken and stir to combine (the sauce will thicken). -

Step 4

Prepare a large muffin tin by greasing 6 holes. Place the bread in and use your fingers to mould the bread into the muffin holes. -

Step 5

Spoon the chicken mixture evenly into the bread. Sprinkle with cheese. Bake for around 20 minutes or until the bread is crispy and the cheese has melted. -

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Recipe Comments

  1. posted by Jaana on October 8, 2013

    Do you think this is a little too advanced to eat for my 9mo? It sounds yummy

    • posted by Allie on October 11, 2013

      Hi Jaana. I am not sure as I don’t know your little one well enough to say. You can always try and if not they are yummy so you can enjoy them yourself 😉 Ax

    • posted by Joanna on May 25, 2016

      My 8 month old joined in with the pie eating today and loved it!

  2. posted by Lucy on October 15, 2013


    I just made these for Oscar (9 months) – I’ll give them to him for dinner. I thought they were yum! 🙂

    • posted by Allie on October 16, 2013

      I hope he enjoyed them Luce, Ax

  3. posted by Sarah on October 28, 2013

    Hi would these be OK to freeze do you think?

    • posted by Allie on October 29, 2013

      Hi Sarah, I freeze the pie filling in little quantities so I can defrost and add to fresh bread before cooking. I hope that helps. Ax

  4. posted by Rita on February 7, 2014

    Just made these to take to a picnic tonight & of course I had to try one, delish!!! Our 18 mo is getting very fussy so I hope he eats them! Otherwise we will

  5. posted by Olenka on February 27, 2014

    Quick question. Do you need to remove the crusts from the bread or leave them on?

    • posted by Allie on February 27, 2014

      Hi Olenka, yes I remove them 🙂 Ax

  6. posted by Sally-Ann Stavrou on February 27, 2014

    Trying this now- had no leeks or mushrooms but substituted for cauliflower and pumpkin… can almost not get them in their bread pies- the mixture is too yum! and never thought of using bread as a pastry– too easy! Thanks
    hope the kids like them but hey if not- i know me and my mum will!

  7. posted by Rachael on February 27, 2014

    My daughter is dairy free. Do you think these would taste ok without the cheese? Thought they might be a bit dry.

    • posted by Allie on February 28, 2014

      Hi Rachael, I think they will be fine, maybe just add a little extra of the yummy sauce to each pie. Ax

  8. posted by Amy on February 28, 2014

    Loved making these! Do you think pita bread or Lebanese bread would work too?

    • posted by Allie on February 28, 2014

      Hey Amy, yes either of those would work. I often use the mountain bread wraps (because they are additive and preservative free) cut to size. Use two layers and pre-bake for a few minutes if you need to. Ax

      • posted by Amy on February 28, 2014

        Awesome, we have some filling left over so I’ll give it a try x

      • posted by Hollie on May 18, 2015

        hi, ive tried to make pies with wraps / mountain bread style cases before and always struggled to get them to not crack and or go to brittle/over cooked – do you have any tips on this?

        • posted by Allie on May 18, 2015

          Bread works pretty well. For the wraps it depends what I am using as the filling. I sometimes use two wraps and precook them in the tin first, then add the ingredients and pop back in the oven for a minute or two. Or, I cook the filling in the wrap and chop off any burnt bits around the edges. I hope that helps? Ax

  9. posted by clare on March 1, 2014

    great recipe. i used mince instead of chicken as i had some spare. worked even with gf bread

  10. posted by Jess on April 25, 2014

    Hi, I have just been reading through the comments and wanted to say how great it is that you take the time to answer peoples questions 🙂

    • posted by Jess on April 28, 2014

      Thanks Jess 🙂 Jx

  11. posted by Karen on May 1, 2014

    Thank you so much for this idea. I have a very fussy 3 and a half year old! She is definitely getting better but this recipe sounds great! I’ll try it tomorrow night.

  12. posted by Sarah on May 27, 2014

    Love these recipes! my 10 month old is loving them too! just wondering how long these will keep in the fridge for once cooked?

    • posted by Jess on May 28, 2014

      Hi Sarah,
      We recommend consuming any leftovers within a day of cooking, particularly for young babies, however they should be OK for up to 2 days in the fridge provided they are reheated appropriately. Alternatively they are great frozen, although it is usually best to freeze the pie filling and simply defrost and bake in the bread cases. I hope this helps, Jx

      ps. here is our freezing and defrosting guide for more info:

  13. posted by RK on July 5, 2014

    Hi there, thanks for sharing your wonderful recipes with us. I was just curious if the bread will actually turn soggy from the filing. Would it be better to pre-bake the bread base first you reckon?? Thanks!

    • posted by Allie on August 8, 2014

      Hi there, you can pre-bake if you wish but I don’t bother 🙂 let me know how you go! Ax

  14. posted by celia on July 24, 2014

    Hi – doesn’t the pie filling dry out in the oven without a top on it?

    • posted by Allie on July 29, 2014

      I haven’t found this, it is drier than a normal pie but that’s why it works so well for toddlers as it holds together 🙂 Ax

  15. posted by Sarah on September 17, 2014

    A huge hit in our house. My 2 year old is tucking into her second one with lots of yum yum between mouthfuls!

  16. posted by Carolyn on January 28, 2015

    I made these with some variations – onion instead of leeks, and pumpkin as I didn’t have mushrooms. I also used turkey mince instead of chicken!! Very simple, love that the base is bread – healthier and easier than pastry. My nine month old daughter (and her Mum and Dad) loved them!!

  17. posted by Amanda on February 28, 2015

    Hi what can I substitute for the corn and peas unfortunately my son won’t eat either thanks

    • posted by Allie on March 5, 2015

      Any other finely chopped veggies will do 🙂

  18. posted by Amanda on May 21, 2016

    My fussy toddler loves these. I keep a batch in the freezer for easy weeknight dinners. Thanks for another great recipe.


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