Dinner

Chicken & Leek Pot Pies Recipe

ByLuna Ryder January 12, 2026January 12, 2026

Introduction

These Chicken & Leek Pot Pies are a comforting and delicious meal perfect for any day of the week. With tender chicken, creamy cheese sauce, and flaky pastry, they make a satisfying dish that’s easy to prepare and sure to please.

Four small white ramekins sit on a white tray with a red and white checkered cloth underneath on a white marbled surface. Each ramekin is topped with golden brown puff pastry that looks crispy and flaky. One ramekin is open at the front with a silver fork pulling away a piece of the crust, showing a creamy white sauce mixed with small chunks of vegetables inside. The texture of the crust is slightly uneven, with some parts puffed higher than others. The background is bright and softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25g butter
3 leeks, washed and sliced
350g tub fresh cheese sauce
½ bunch chives, chopped
200g cooked chicken, torn or cut into bite-sized chunks
3 tbsp milk
1 tbsp Dijon mustard
320g pack ready-rolled shortcrust pastry
Plain flour, for dusting
1 large egg, beaten

Instructions

Step 1: In a large pan, melt the butter over medium heat. Add the sliced leeks, cover the pan, and cook for 10 minutes until the leeks are very soft.
Step 2: Remove the pan from heat and stir in the fresh cheese sauce, chopped chives, cooked chicken, milk, and Dijon mustard until well combined.
Step 3: Spoon the mixture into small dishes or ramekins, filling each about three-quarters full.
Step 4: Lightly dust a clean surface with plain flour and unroll the shortcrust pastry. Use a saucer or similar-sized lid to cut circles slightly larger than the ramekins for the pie tops.
Step 5: Place the pastry circles over the filled dishes, trim the edges as needed, then crimp to seal the pastry to the sides of the dishes. Brush the pastry tops with beaten egg to glaze.
Step 6: To freeze, wrap each pot pie tightly in cling film and freeze for up to 2 months.
Step 7: To cook from frozen, preheat the oven to 220°C (200°C fan)/gas mark 7. Remove cling film, cover pies with foil, and place on a baking tray in the oven center. Bake for 15 minutes.
Step 8: Reduce oven temperature to 190°C (170°C fan)/gas mark 5, remove the foil, and bake for an additional 45 minutes until the pastry is golden and the filling is piping hot.
Step 9: To cook freshly made pies (not frozen), preheat the oven to 190°C (170°C fan)/gas mark 5 and bake for 45 minutes until golden and heated through. Serve warm with green vegetables.

Tips & Variations

Use leftover roast chicken or a rotisserie chicken to speed up prep and add extra flavor.
Swap the cheese sauce for a homemade white sauce with grated cheese for a fresher taste.
Add mushrooms or peas to the filling for extra vegetables and texture.
For a rich golden glaze, use a mix of beaten egg and a splash of milk when brushing the pastry.

Storage

Freeze unbaked pot pies tightly wrapped in cling film for up to 2 months. Cook from frozen following the instructions above. Leftover cooked pies can be refrigerated in an airtight container for up to 2 days and reheated in the oven at 180°C (160°C fan) until warmed through and crisp.

How to Serve

There are four white ramekins on a white marbled tray with a red and white checked cloth underneath. Each ramekin is filled with a golden-brown baked crust on top, with a slightly uneven, bubbly texture. One ramekin in the front has its crust broken open, showing a creamy mixture inside with light chunks of vegetables and possibly chicken. A fork with a woman's hand is lifting up some of the filling, which looks rich and thick. The crust edges are flaky and slightly crisp. The background is softly blurred with a bright light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen leeks for this recipe?

Yes, you can use frozen leeks if fresh are unavailable. Thaw and drain them well before cooking to avoid excess moisture in the filling.

Can I make these pot pies ahead of time?

Absolutely, you can prepare the pies and freeze them unbaked. Just wrap tightly and freeze for up to 2 months, then bake directly from frozen when needed.