Description
These Chicken & Leek Pot Pies are a comforting and delicious meal featuring tender cooked chicken and soft leeks in a creamy cheese sauce, topped with flaky shortcrust pastry. Perfect for a hearty lunch or dinner, these pies can be made ahead and frozen, then baked to golden perfection.
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
- 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, cover the pan, and cook for about 10 minutes until the leeks are very soft.
- Prepare the filling: Remove the pan from heat. Stir in the fresh cheese sauce, chopped chives, cooked chicken pieces, milk, and Dijon mustard. Mix thoroughly to combine all ingredients evenly.
- Fill the ramekins: Spoon the filling mixture into small dishes or ramekins, distributing it evenly.
- Prepare the pastry tops: Unroll the shortcrust pastry on a lightly floured surface. Use a saucer or similar round object to cut circles for the pie tops. Place each pastry circle over the filling in the ramekins, trim any excess pastry, and crimp the edges neatly to seal.
- Glaze and freeze (optional): Brush the pastry tops with the beaten egg for a golden glaze. If not baking immediately, wrap the pies tightly in cling film and freeze for up to 2 months.
- Bake from frozen: When ready to cook, preheat the oven to 220°C (200°C fan)/Gas mark 7. Remove cling film, cover each pie with foil, and place on a baking tray in the oven’s center. Bake covered for 15 minutes. Then reduce the oven temperature to 190°C (170°C fan)/Gas mark 5, remove the foil, and bake for an additional 45 minutes to allow the pastry to become golden and the filling hot.
- Bake from fresh: For freshly prepared pies, heat the oven to 190°C (170°C fan)/Gas mark 5 and bake uncovered for 45 minutes until the pastry is puffed and golden and the filling is piping hot.
- Serve: Serve the pies warm with green vegetables for a complete meal.
Notes
- You can prepare and freeze the pies to bake later, making them convenient for meal planning.
- Use cooked chicken from leftovers or a rotisserie chicken to save time.
- Ensure the leeks are cooked soft to contrast nicely with the flaky pastry.
- Crimping the pastry edges well helps seal in the filling and maintains a neat appearance.
- Adjust baking times slightly if using larger or smaller ramekins.
- Prep Time: 20 minutes
- Cook Time: 55 minutes (45 minutes baking plus 10 minutes for leeks cooking)
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Chicken pot pie, leek pot pie, comfort food, shortcrust pastry, homemade pie, creamy filling
