Easy Chicken & Leek Pot Pies Recipe

Introduction

These easy chicken and leek pot pies are a comforting meal that comes together quickly with simple ingredients. Creamy, savory filling combined with flaky pastry makes them perfect for a cozy dinner any night of the week.

Ingredients

• 25g butter
• 3 leeks, washed and sliced
• 350g tub fresh cheese sauce
• ½ bunch chives, snipped
• 200g cooked chicken, torn
• 3 tbsp milk
• 1 tbsp Dijon mustard
• 320g pack shortcrust pastry
• Plain flour, for dusting
• 1 large egg, beaten
• Green vegetables, to serve (optional)

Instructions

1. Step 1: Melt the butter in a large pan over medium heat. Add the sliced leeks, cover, and cook gently for 10 minutes until they are very soft.
2. Step 2: Remove the pan from heat and stir in the cheese sauce, snipped chives, torn cooked chicken, milk, and Dijon mustard until well combined.
3. Step 3: Spoon the filling evenly into small dishes or ramekins.
4. Step 4: Roll out the shortcrust pastry on a lightly floured surface. Use a saucer to cut circles large enough to cover each dish.
5. Step 5: Place the pastry circles on top of the filled dishes, trim any excess pastry, crimp the edges to seal, and brush the tops with the beaten egg.
6. Step 6: To bake fresh: preheat the oven to 190°C (170°C fan)/gas mark 5. Bake the pot pies for 45 minutes until golden and bubbly.
7. Step 7: To bake from frozen: preheat the oven to 220°C (200°C fan)/gas mark 7. Cover the pies with foil and place on a baking tray. Bake for 15 minutes, then reduce the temperature to 190°C (170°C fan)/gas mark 5, remove the foil, and bake for a further 45 minutes until cooked through and golden.
8. Step 8: Serve warm, ideally with green vegetables on the side.

Tips & Variations

• Use leftover roast chicken or any cooked chicken you have on hand to save time.
• Swap Dijon mustard for wholegrain mustard for added texture and flavor.
• Try adding mushrooms or peas to the filling for extra vegetables.
• For a richer pastry, brush the edges with cream before baking.

Storage

Cover and refrigerate any leftover pot pies for up to 2 days, reheating in the oven until piping hot. Alternatively, freeze the assembled pies before baking for up to two months. Bake from frozen following the instructions above for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pastry?

Yes, puff pastry can be used instead of shortcrust for a lighter, flakier topping, though it may require shorter baking times.

Can I prepare the filling ahead of time?

Absolutely. The filling can be made a day in advance and stored in the fridge, then spooned into dishes and topped with pastry just before baking.

Easy Chicken & Leek Pot Pies Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

This easy chicken and leek pot pie recipe combines tender cooked chicken, soft leeks, and a creamy cheese sauce, all encased in a flaky shortcrust pastry. Perfect for a comforting meal, these individual pot pies are simple to prepare, freezer-friendly, and baked to golden perfection.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 individual pot pies 1x
• Category: Main Course
• Method: Baking
• Cuisine: British
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Filling

• 25g butter
• 3 leeks, washed and sliced
• 350g tub fresh cheese sauce
• ½ bunch chives, snipped
• 200g cooked chicken, torn
• 3 tbsp milk
• 1 tbsp Dijon mustard

Pastry

• 320g pack shortcrust pastry
• Plain flour, for dusting
• 1 large egg, beaten (for glazing)

To Serve (Optional)

• Green vegetables

Instructions

1. Cook the leeks: Melt the butter in a large pan over medium heat. Add the sliced leeks, cover, and cook for 10 minutes or until the leeks become very soft.
2. Prepare the filling: Remove the pan from the heat and stir in the fresh cheese sauce, snipped chives, torn cooked chicken, milk, and Dijon mustard. Mix thoroughly to combine all the ingredients well. Spoon this filling into small dishes or ramekins.
3. Prepare the pastry tops: On a lightly floured surface, unroll the shortcrust pastry. Use a saucer to cut out circular tops for the pot pies. Place these pastry circles on top of the filled dishes, trim to size, and crimp the edges to seal. Brush the pastry tops with beaten egg to glaze.
4. Freeze if desired: These pot pies can be covered and frozen for up to two months for convenient future meals.
5. Bake the pot pies: Preheat your oven to 190°C (170°C fan)/Gas mark 5. Bake the pot pies for 45 minutes until the pastry is golden and cooked through.
6. Baking from frozen: If cooking from frozen, increase the oven temperature to 220°C (200°C fan)/Gas mark 7, cover the pies with foil and place on a baking tray. Bake for 15 minutes at this temperature, then reduce the heat to 190°C (170°C fan)/Gas mark 5. Remove the foil and continue baking for an additional 45 minutes, baking uncovered for the last 30 minutes to crisp the pastry.
7. Serving suggestion: Serve the pot pies hot with an optional side of green vegetables for a well-rounded meal.

Notes

• You can use leftover cooked chicken or rotisserie chicken for convenience.
• Ensure the leeks are cooked until very soft to create a creamy filling texture.
• Egg wash is important for a shiny, golden pastry crust.
• These pot pies freeze well – just make sure to cover to prevent freezer burn.
• Adjust cooking times slightly depending on the size of your ramekins or dishes.

Keywords: chicken pot pie, leek pot pie, easy chicken recipes, comfort food, shortcrust pastry, individual pies, freezer friendly meals