Cosy Homes in Lancashire

Chicken and Leek Pot Pie

Summer Dishes

Heat and Eat Recipes

Recipe Summary

Prep Time: 15 minutes

Cook Time: 55 minutes

Serves: 4

Difficulty: Easy

Total Cost: £8.90

Pies can keep for up to two months if covered and frozen.

Ingredients

  • 25g butter (28p)
  • 3 leeks (£1.80)
  • 350g tub fresh cheese sauce (£2.20)
  • 1/2 bunch of chives (65p)
  • 200g cooked chicken (£2.00)
  • 3 tbsp milk (5p)
  • 1 tbsp Dijon mustard (21p)
  • 320g pack of shortcrust pastry (£1.40)
  • 1 egg (31p)
  • Flour (for dusting)
  • Black pepper (for serving)
  • Vegetables (for serving)

Instructions

  1. Wash and slice the leeks and melt the butter in a pan.
  2. Then add the leeks and cook for roughly 10 minutes until soft.
  3. Whilst the leeks cook, finely chop the chives and measure the milk and mustard.
  4. Remove the pan from the heat and stir in the cheese cause, chives, chicken, milk and mustard.
  5. Line a baking tray with baking paper and roll the puff pastry onto a lightly dusted surface to roughly 32 x 22cm and 1cm thick.
  6. Mix everything together well, then add the pie mixture to four small dishes.
  7. Lightly dust a surface with flour, then roll out the pastry. Cut four circles from the pastry to fit the top of the small dishes.
  8. Once the lids are on the pies, crimp the edges with a fork and lightly beat an egg. Then glaze the tops of the pies with the egg. You can cover and freeze the pies at this point.
  9. Heat the oven to 190C/170C fan/gas 5 and bake for 45 minutes. If cooking from frozen, heat the oven to 220C/200C fan/gas 7, cover with tinfoil and bake for 15 minutes on a baking tray. Then reduce the oven to 190/c/170c fan/gas 5 and bake for 45 minutes. Remove the tinfoil for the last 30 minutes.
  10. Once ready, serve with vegetables of your choice and season with black pepper.
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