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Chicken & Leek Pot Pies Recipe

★★★★★

5 from 117 reviews
  • Author: Ben
  • Total Time: 75 minutes (fresh) or 1 hour 20 minutes (frozen baking time plus prep)
  • Yield: 4 small pot pies 1x

Description

These comforting Chicken & Leek Pot Pies feature tender cooked chicken and soft leeks in a creamy cheese sauce, all encased in golden, flaky shortcrust pastry. Perfect for a cozy meal, they can be made ahead and frozen for convenience, then baked to bubbly, golden perfection. Serve with fresh green vegetables for a satisfying dinner.

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 & Assembly

  • 320g pack ready-rolled shortcrust pastry
  • Plain flour, for dusting
  • 1 large egg, beaten

Instructions

  1. Cook the leeks: In a large pan, melt the butter and add the sliced leeks. Cover and cook gently for 10 minutes until the leeks are very soft and tender. Remove the pan from the heat.
  2. Prepare the filling: Stir the fresh cheese sauce, chopped chives, cooked chicken pieces, milk, and Dijon mustard into the cooked leeks. Mix everything thoroughly to combine well.
  3. Fill the ramekins: Spoon the cheesy chicken and leek mixture into small dishes or ramekins, distributing evenly.
  4. Prepare the pastry tops: Unroll the shortcrust pastry on a lightly floured surface. Using a saucer, cut out circles slightly larger than the ramekins to form the pie tops.
  5. Assemble the pot pies: Place a pastry circle on top of each filled ramekin, trim the edges to fit, and crimp to seal the pastry edges firmly. Brush the tops generously with the beaten egg to create a golden glaze.
  6. Freeze if desired: Wrap each pie tightly in cling film and freeze for up to 2 months, ideal for making ahead.
  7. Bake from frozen: Preheat your oven to 220°C (200°C fan) or gas mark 7. Remove cling film, cover pies with foil and place on a baking tray in the center of the oven. Bake for 15 minutes, then reduce temperature to 190°C (170°C fan) or gas mark 5 and bake for another 45 minutes, removing the foil for the last 30 minutes to brown the pastry.
  8. Bake from fresh: If cooking the pies fresh, preheat the oven to 190°C (170°C fan) or gas mark 5. Bake for 45 minutes until the pastry is golden, puffed, and the filling is hot throughout.
  9. Serve: Enjoy your warm pot pies with a side of green vegetables for a complete meal.

Notes

  • Use cooked chicken from a rotisserie or leftover roast chicken for convenience.
  • Ensure leeks are washed thoroughly to remove any grit.
  • The pies can be frozen for up to 2 months; thaw before baking if preferred, or bake from frozen following the instructions.
  • Egg wash on the pastry gives a beautiful golden color and shine.
  • Adjust cooking times slightly depending on your oven’s characteristics.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes (from fresh) or 1 hour (from frozen)
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Keywords: Chicken pot pie, leek pot pie, cheese sauce, shortcrust pastry, comfort food, make-ahead meal, freezer friendly

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Find it online: https://kitchenwithben.com/chicken-and-leek-pot-pies-recipe/