Chicken and Leek Pie

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.

1. Trim the leeks, split lengthways, rinse between layers and slice 8 mm thick. Cut chicken into 3 cm pieces.
2. Brown chicken in batches over medium-high heat for 3–4 minutes; remove. Soften leek in butter over medium-low heat for 10 minutes.
3. Stir in flour for 1 minute. Gradually add stock, whisking smooth, then add cream and thyme.
4. Return chicken and simmer gently for 12 minutes until just cooked and the sauce is thick. Cool the filling.
5. Heat oven to 210°C conventional or 190°C fan. Top the dish with pastry, seal, vent and brush with egg. Bake 25–30 minutes until deep golden.

#1 Great match White

Chablis / Unoaked Chardonnay

Why it works: Mineral, unoaked Chardonnay has the weight for fish and butter while retaining enough acidity for shellfish and creamy sauces.

Lean Chardonnay with citrus, apple, chalk and shell-like minerality. Perfect with white fish, butter sauces, shellfish and delicate starters.

GrapeChardonnay

RegionChablis, Mâcon, Margaret River, Limarí

Wine flavourlemon, green apple, chalk, oyster shell

Serve at8-10°C

• Flavour bridge: lemon, apple and chalk bridge fish and butter
• Acidity: High acidity balances butter or cream.
• Body: Medium body matches flaky fish and poultry.
• Tannin: No meaningful tannin.
• Sweetness: Dry style suits savoury sauces.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match White

White Burgundy / Oaked Chardonnay

Why it works: Oaked Chardonnay mirrors cream, toast and butter and has enough body for rich poultry, gratins and substantial fish dishes.

Fuller Chardonnay with orchard fruit, cream, toast and hazelnut. Ideal for creamy sauces, roast poultry, rich fish and cheese dishes.

GrapeChardonnay

RegionBurgundy, California, Margaret River, South Africa

Wine flavourapple, peach, butter, toast, hazelnut

Serve at10-12°C

• Flavour bridge: toast and orchard fruit echo browned dairy flavours
• Acidity: Medium-high acidity prevents heaviness.
• Body: Medium-full body matches creamy food.
• Tannin: Low tannin suits poultry and fish.
• Sweetness: Dry wine avoids excess sweetness.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Beaujolais / Gamay

Why it works: Gamay gives juicy red fruit, freshness and low tannin, making it dependable with poultry, pork, mushrooms and lighter meat dishes.

Juicy light red with cherry, raspberry and low tannin. Excellent slightly chilled with charcuterie, poultry, pâté, sausages and rustic dishes.

GrapeGamay

RegionBeaujolais, Loire, Switzerland

Wine flavourcherry, raspberry, violet, pepper

Serve at12-14°C

• Flavour bridge: red fruit and earth bridge poultry and mushrooms
• Acidity: Fresh acidity refreshes savoury fat.
• Body: Light body avoids overpowering.
• Tannin: Low tannin suits pork and poultry.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.