Easy Chicken and Leek Pot Pies

Name: Easy Chicken and Leek Pot Pies
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 200 g cooked chicken; 3 leeks; 25 g butter; 1/2 bunch chives; 350 g fresh cheese sauce; 3 tbsp milk; 1 tbsp Dijon mustard; 320 g shortcrust pastry; for dusting plain flour; 1 large egg; to serve green vegetables

These chicken and leek pot pies are creamy, savory, and topped with crisp golden pastry. They are a great way to turn cooked chicken into a comforting family dinner, and they can be baked fresh or straight from the freezer.

Servings4 Portions

Prep Time15 Mins

Cook Time55 Mins

Difficulty

Easy

Ingredients

cooked chicken
200 g
leeks
3
butter
25 g
chives
0.5 bunch
fresh cheese sauce
350 g
milk
3 tbsp
Dijon mustard
1 tbsp
shortcrust pastry
320 g
plain flour
for dusting
large egg
1
green vegetables
to serve

Step-by-Step Instructions

Preheat the oven to 190C/170C fan/gas 5 if baking right away. Melt the butter in a large pan over medium heat, add the sliced leeks, cover, and cook for about 10 minutes until very soft.

Remove the pan from the heat. Stir in the cheese sauce, chives, cooked chicken, milk, and Dijon mustard until the filling is smooth and evenly combined. Spoon the mixture into individual ovenproof dishes or ramekins.

Lightly flour the work surface and unroll the shortcrust pastry. Cut pastry circles slightly larger than the tops of the dishes, lay them over the filling, trim if needed, and press or crimp the edges to seal. Brush the pastry with beaten egg.

Bake for 40 to 45 minutes, or until the pastry is deep golden and the filling is bubbling at the edges. Let the pies stand for 5 minutes before serving with green vegetables, if using.

To freeze, assemble the pies, cover well, and freeze for up to 2 months. Bake from frozen at 220C/200C fan/gas 7 for 15 minutes while covered loosely with foil, then reduce the heat to 190C/170C fan/gas 5 and bake for about 45 minutes more, removing the foil for the last 30 minutes.