Creed are one of the UK’s leading independent family-owned foodservice providers and developed this recipe recently for British Pie Week, which features some wonderful seasonal ingredients including British leeks and carrots. 

Our specialist team are well versed with the challenges and opportunities the care sector presents, regularly providing supporting resources to the industry – from dining experience guides to cost management support. Sharing nutritious, delicious recipes and menu cycles with care providers is at the heart of our work. 

We hope your residents will enjoy this fantastic pie recipe. It features our Kitchen ’72 pre-marinated and diced chicken which is prepared by our own on-site butchery, saving you time in the kitchen. Packed with protein from the chicken, fibre from the vegetables and fats from the pastry topping, this pie is the perfect dish to supply all the major food groups.

We’ve used crème fraîche as it’s a lighter option than double cream, but feel free to experiment. As with many of our recipes, we advocate the use of seasonal British vegetables, as they will be at their best, are cost effective and are the most carbon friendly option, minimising road miles. But equally, the vegetables we’ve suggested can be substituted for others to avoid food waste. Mushrooms make a great-tasting alternative to carrots, and complement the leeks very well.

Easily scalable, this recipe can be made for as little or as many as you wish – we’ve chosen to cook it in one large gastro tray for ease, but if you have a little more time on your hands, or are looking to create it for special occasions individual pie dishes could be used instead. Topping with pre-made puff pastry rather than shortcrust also speeds things up, and gives a light and satisfying finish.

We always think pies bring a touch of nostalgia and tend to be a favourite in care homes and invite you to follow the steps to re-create this mouth-watering garlic and lemon chicken and leek pie.



1.5kg Garlic and Herb Diced Chicken – 701130

750ml Chicken Stock – 186351

75g Butter – 350130

9 Medium Leeks, Halved and Chopped – 600986 

3 Carrots, Diced – 600221 

5 Lemons, Juiced and Zested – 601690 

3 Tbsp Flour – 141010

9 Sprigs Thyme, Leaves Picked – 600810 

8 Tbsp Crème Fraîche – 353360

3 Eggs, Beaten, For Glazing – 358401 

1kg Puff Pastry – 305030 

Serves: 12/Prep: 20mins/Cook: 40mins/Difficulty: 2/10


1. In a large pan, add a splash of oil and sear the chicken – you want to achieve a golden brown crust all the way around the chicken. Once achieved remove the chicken from the pan. 

2. Using the same pan melt the butter and cook the leeks and carrots until just softened. Add the lemon juice and zest, followed by the flour, then gradually add the stock, stirring until the flour has dissolved. Bring to the boil, then add the thyme and simmer until thickened. Remove from the heat and add the chicken. Stir in the crème fraîche and season well. 

3. Pre-heat an oven to 190C. Spoon the chicken and leek mixture into a large deep dish and brush the rim with a little beaten egg. Cover with the puff pastry sheet, pressing down firmly with your fingers or a fork to seal. Trim the excess pastry, leaving a slight overflow to allow for shrinking when cooking. 

4. Make small holes in the pastry to allow the steam to escape and brush with the remaining beaten egg. Bake in the oven for 30-40 minutes or until puffed and golden.