Chicken & Leek Pie in a Cobb - Brumby's Bakery

Chicken & Leek Pie in a Cobb


40 mins






  • 1 x Brumby’s White Cobb Loaf

  • 2 tbsp oil

  • 2 medium leeks (finely sliced)

  • 2 cloves garlic (diced)

  • 500g chicken (cubed)

  • 1/3 cup plain flour

  • 1ΒΌ cups thickened cream

  • 1 cup water

  • 2 tsp chicken stock powder

  • Salt and pepper to taste


  • Step 1:

    Carefully cut about 3 cm off the top of the cobb bread, and then hollow out the inside. Create a rough bread ball with the bread that has been hollowed. Save for later.

  • Step 2:

    Heat oil in a pan, add the leeks and cook over medium heat, stirring for 5 minutes, until leeks are softened. Add the garlic and stir for 1 minute. Then add the cubed chicken, and cook for 5 minutes until lightly browned.

  • Step 3:

    Sprinkle the flour over the chicken, then add the cream, stock and the water. Stir over a low heat until the mixture boils and thickens.

  • Step 4:

    Place the cobb loaf onto a baking tray, next to the top of the cobb, and the ball of bread from the inside of the loaf.

  • Step 5:

    Spoon leek mixture into the hollowed out cobb.

  • Step 6:

    Bake for the cobb for 10 minutes, or until golden brown.

  • Step 7:

    Serve hot. Tear the bread ball into bite-sized pieces to dip into the soup. You can also use the lid to dip!

  • Step 8:

    Watch the video to see it all come together!