Description
This easy chicken and leek pot pie recipe features tender leeks cooked in buttery richness combined with creamy cheese sauce, fresh chives, and shredded cooked chicken, all encased in flaky shortcrust pastry. Perfect for a comforting meal, these individual pot pies are simple to assemble, can be frozen for later, and bake to golden perfection with a savory filling.
Ingredients
Scale
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 & Final Touches
- 320g pack shortcrust pastry
- Plain flour, for dusting
- 1 large egg, beaten
- Green vegetables, to serve (optional)
Instructions
- Cook the Leeks: Melt the butter in a large pan, then add the sliced leeks. Cover and cook them for about 10 minutes until they become really soft and tender.
- Prepare Filling: Remove the pan from the heat and stir in the fresh cheese sauce, chopped chives, torn cooked chicken, milk, and Dijon mustard. Mix everything well to combine the flavors evenly.
- Assemble Pot Pies: Spoon the chicken and leek mixture into small dishes or ramekins, distributing the filling evenly.
- Prepare Pastry Topping: Roll out the shortcrust pastry on a lightly floured surface. Use a saucer to cut out circles for the tops of the pies. Place the pastry circles on top of the filling in each dish, trim edges to fit, and crimp the edges securely to seal the pies. Brush the pastry tops with the beaten egg to give a golden glaze when baked.
- Freeze Option (Optional): At this point, the pot pies can be covered and frozen for up to two months for convenient future meals.
- Bake from Fresh: Preheat the oven to 190°C (170°C fan) / gas mark 5. Bake the pot pies for approximately 45 minutes until the pastry is golden and cooked through.
- Bake from Frozen: If baking from frozen, preheat the oven to 220°C (200°C fan) / gas mark 7. Cover the pot pies with foil and place on a baking tray. Bake for 15 minutes, then reduce the oven temperature to 190°C (170°C fan) / gas mark 5. Remove the foil and continue baking for another 45 minutes, removing the foil for the last 30 minutes to allow the pastry to brown nicely.
- Serve: Serve the pot pies hot, accompanied by green vegetables if desired for a complete meal.
Notes
- Using cooked chicken saves time; leftover roast chicken works perfectly.
- You can substitute fresh cheese sauce with a homemade cheese béchamel if preferred.
- Ensure the leeks are cooked thoroughly to avoid a raw texture inside the pies.
- To prevent soggy bottoms, avoid overfilling the ramekins and ensure pastry edges are well-sealed.
- These pies freeze well; make a batch in advance for busy days.
- For a vegetarian version, omit the chicken and add mushrooms or extra vegetables.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: chicken pot pie, leek pot pie, easy pot pie, savory pie, shortcrust pastry, comfort food
