Description
These comforting Chicken & Leek Pot Pies feature tender leeks cooked in butter, combined with creamy cheese sauce, chicken, and fresh chives, all encased in a flaky shortcrust pastry. Perfect for a hearty meal, these pot pies can be prepared ahead and cooked from frozen or fresh with ease.
Ingredients
Scale
Filling
- 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
Pastry & Glaze
- 320g pack ready-rolled shortcrust pastry
- Plain flour, for dusting
- 1 large egg, beaten
Instructions
- Cook the Leeks: In a large pan, melt the butter over medium heat. Add the sliced leeks and cover the pan. Cook for 10 minutes until the leeks are very soft.
- Prepare the Filling: Remove the pan from heat. Stir through the fresh cheese sauce, chopped chives, cooked chicken, milk, and Dijon mustard until well combined.
- Fill the Pie Dishes: Spoon the filling mixture into small dishes or ramekins evenly.
- Prepare the Pastry Tops: Un-roll the shortcrust pastry on a lightly floured surface. Using a saucer, cut circles from the pastry large enough to cover the tops of the pies.
- Assemble the Pot Pies: Place the pastry circles over the filled dishes, trim any excess pastry, and crimp the edges to seal. Brush the tops with the beaten egg to glaze.
- Freeze for Later (Optional): Wrap the assembled pot pies tightly in cling film and freeze for up to 2 months.
- Bake from Frozen: Preheat the oven to 220C/200C fan/gas 7. Remove the cling film from the pies, cover them with foil, and place on a baking tray in the oven middle. Bake for 15 minutes, then reduce heat to 190C/170C fan/gas 5. Continue baking for 45 minutes more, removing the foil for the last 30 minutes until pastry is golden and cooked through.
- Bake from Fresh: Preheat the oven to 190C/170C fan/gas 5. Bake the pies uncovered for 45 minutes until pastry is golden, puffed, and filling is hot.
- Serve: Serve hot with green vegetables on the side for a balanced meal.
Notes
- You can prepare the pies ahead and freeze them up to 2 months before baking.
- For crispier pastry, make sure not to cover with foil during the last 30 minutes of baking from frozen.
- If you prefer, substitute cooked turkey or ham for chicken.
- Use a non-stick or well-buttered ramekin for easy removal if desired.
- Adjust the thickness of the filling with extra milk if needed before filling the dishes.
- Prep Time: 20 minutes
- Cook Time: 55 minutes from fresh, 1 hour from frozen (including initial baking at higher temperature)
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: chicken pot pie, leek pot pie, savory pie, shortcrust pastry, comfort food, easy dinner, freezer meal
