Dinner

Chicken & Leek Pot Pies Recipe

BySophie Carsel November 19, 2025November 19, 2025

Introduction

These Chicken & Leek Pot Pies are a comforting and delicious meal perfect for any day of the week. Creamy cheese sauce combined with tender chicken and soft leeks makes for a rich filling wrapped in golden, flaky pastry. They can be made ahead and frozen for convenient dinners.

The image shows four white ramekins placed on a white tray with a red checkered cloth underneath, all set on a white marbled surface. Each ramekin is topped with a golden-brown puff pastry crust that looks crispy and slightly uneven in texture. One ramekin in the front has a small section of the crust broken off, revealing a creamy, light-colored filling mixed with green and dark pieces beneath the crust. A fork is lifting a bite of the filling from this ramekin, held by a woman's hand, showing the smooth and chunky mix inside. The scene is bright and clean, with soft light enhancing the golden color of the crusts. 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 and add the sliced leeks. Cover and cook for 10 minutes until the leeks are very soft.
Step 2: Remove the pan from the heat. Stir in the cheese sauce, chopped chives, cooked chicken, milk, and Dijon mustard. Mix thoroughly to combine.
Step 3: Spoon the filling into small dishes or ramekins, spreading evenly.
Step 4: Lightly dust a surface with plain flour and unroll the shortcrust pastry. Using a saucer, cut circles to fit as pie tops.
Step 5: Place the pastry circles over the filled dishes. Trim any excess pastry, then crimp the edges to seal.
Step 6: Brush the pastry tops with the beaten egg to give a golden glaze once baked.
Step 7: For freezing, wrap the pot pies tightly in cling film and store for up to 2 months. To cook fresh or frozen, follow the baking steps below.
Step 8: To cook from frozen: preheat the oven to 220°C/200°C fan/gas 7. Remove cling film, cover pies with foil, and bake on a tray for 15 minutes. Then reduce temperature to 190°C/170°C fan/gas 5, remove foil after 15 minutes, and bake for a further 30 minutes until golden and hot throughout.
Step 9: To cook from fresh: preheat the oven to 190°C/170°C fan/gas 5. Bake the pies for 45 minutes or until the pastry is golden and the filling is piping hot.
Step 10: Serve your pot pies immediately with green vegetables for a complete meal.

Tips & Variations

Use leftover roast chicken for extra flavor and convenience.
Swap the Dijon mustard for whole grain mustard for added texture.
Try adding diced mushrooms or peas to the filling for extra veggies.
If you prefer a crispier pastry, brush the tops with milk instead of egg.

Storage

Keep any uncooked pot pies tightly wrapped in cling film in the freezer for up to 2 months. To reheat, bake directly from frozen following the instructions above. Leftover cooked pies can be stored in an airtight container in the refrigerator for up to 2 days and reheated in an oven to maintain crisp pastry.