Leek, Chicken, Apple & Somerset Cider Pie with a Crisp Potato Coin Top

In this leek, chicken, apple and Somerset cider pie, I taste the West Country I now call home — the orchards heavy with fruit, the quiet lanes edged with wildflowers, and the soft hum of countryside life that settles gently into your bones.

The leeks melt the way the evening sun slips over the fields, the cider brings that crisp orchard tang, and the apples remind me of autumn walks where every breath feels like a little blessing.

Topped with buttery potato coins that crackle like dried leaves underfoot, this pie feels like a love letter to the place that’s shaped me — warm, grounding, generous.

You can watch the video here

Surprisingly simple to make but such a showstopper

chicken pie, non pastry pie, potato pie, creamy leeks, easy recipes, showstopper, comfort food

Author: Suze Morrison

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Leek, Chicken, Apple & Somerset Cider Pie with a Crisp Potato Coin Top

In this leek, chicken, apple and Somerset cider pie, I taste the West Country I now call home — the orchards heavy with fruit, the quiet lanes edged with wildflowers, and the soft hum of countryside life that settles gently into your bones.

The leeks melt the way the evening sun slips over the fields, the cider brings that crisp orchard tang, and the apples remind me of autumn walks where every breath feels like a little blessing.

Topped with buttery potato coins that crackle like dried leaves underfoot, this pie feels like a love letter to the place that’s shaped me — warm, grounding, generous.

Ingredients

• For the Filling
• 2 tbsp butter
• 1 tbsp olive oil
• 3 large leeks, trimmed, halved lengthways and sliced
• 2 garlic cloves, finely chopped
• 500g boneless chicken thighs, cut into bite-sized pieces
• 1 large Bramley or 2 eating apples, peeled and diced
• 1 tbsp flour
• 250ml Somerset dry cider
• 150ml chicken stock
• 1 tsp mustard
• 1 tsp fresh thyme leaves
• 2 tbsp double cream
• Salt & black pepper
• Potato Coin Topping
• 450g waxy potatoes (Charlotte, Maris Piper), skin on
• 2 tbsp melted butter
• Flaky sea salt & cracked pepper
• A few thyme sprigs for finishing

Instructions

1. Heat the butter and oil in a wide pan over medium heat.
2. Add the sliced leeks and a pinch of salt. Cook gently for 10 minutes until soft, sweet, and silky.
3. Stir in the garlic and cook 1 minute.
4. Add the chicken pieces and cook until lightly coloured.
5. Add the diced apple and sprinkle over the flour; stir to coat.
6. Pour in the cider and stock, scraping up any golden bits.
7. Stir in mustard and thyme, then simmer gently for 12–15 minutes until the chicken is cooked and the sauce is lightly thickened.
8. Add the cream, season generously, and remove from heat.
9. Spoon into a pie dish and let cool slightly while you prepare the topping.
10. Preheat the oven to 200°C (180°C fan).
11. Slice the potatoes into 3–4mm coins (skin on for rustic crispness).
12. Toss in melted butter, salt and pepper.
13. Lay the coins in overlapping concentric circles over the filling.
14. Brush with any remaining butter.
15. Bake for 40–45 minutes until the potatoes are crisped at the edges and deeply golden, and the filling bubbles up around them.
16. Sprinkle with fresh thyme and a pinch of flaky salt before serving.
17. Perfect with buttered greens, a mustard-dressed salad, or just a big spoon and a quiet moment of happiness.

https://gourmetglow.co.uk/recipes/leek-chicken-apple-pie

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