Cooking for CALM recipe of the week

Ready... Steady... Cook!

We're raising money for CALM (Campaign Against Living Miserably) through our new cookbook, Cooking for CALM.

Cooking can be therapeutic and good for our mental wellbeing. Over 2020, our colleagues who were stood down from their duties during the coronavirus pandemic, came together to create a collection of culinary delights.

We'll be sharing a sneak peek of the many recipes you can find in the cookbook here for you to try at home.

Chicken and leek pie

“Pie is a perfect hearty meal for the whole family – you can fill it with all sorts of delicious meat or vegetables. This chicken and leek pie can be enjoyed on its own or with mash, vegetables and gravy.”

Paul Alder, LNER Chef (Newcastle)

Serves 12
30 minutes prep, 50 minutes cooking, 2 hours cooling


  • 1 tbsp olive oil
  • 4 chicken breasts, cut into 4cm pieces
  • 250g bacon rashers
  • 1 large leek, washed and chopped
  • 2 garlic cloves
  • 50g plain flour
  • 500ml chicken stock - reduced salt
  • 4 sprigs of fresh thyme
  • 375g puff pastry
  • 2 tbsp chopped
  • Italian parsley
  • 1 egg
  • 5ml milk


  • Heat oil in a medium saucepan over a medium heat.
  • Add the chicken and cook until golden brown.
  • Add crushed garlic, leek and bacon and cook for a few minutes. Add flour and stir well.
  • Gradually add stock and thyme sprigs to the pan. Simmer for 10-15 minutes over a low heat.
  • Flour your workbench. Roll out the pastry with a rolling pin until it’s about 5cm thick, setting some aside for the pie top.
  • Grease and line a pie dish or flan dish with a little butter. Make sure the dish is fully covered as the pastry won’t come out otherwise.
  • Drape the pastry over your rolling pin and cover the flan dish with it. Pinch down the pastry to ensure the entire dish is covered.
  • Place all the filling into the dish.
  • Use the extra pastry from earlier as the pie lid and crimp or pinch the pastry so the pie is fully sealed.
  • Beat one egg with 5ml of milk to make an egg wash, then brush the pie with it.
  • Cook at 180°C for 30-35 minutes.

Additional notes:

Store in fridge when cool for up to three days.