Four chicken & leek pot pies with shortcrust pastry

Chicken & leek mini pies

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(2 ratings)

Prep: 15 mins Cook: 10 mins (to cook from frozen allow 1 hr, to cook from fresh allow 45 mins)


Makes 4 small 250ml pies

Individual shortcrust pastry pies with chicken in a cheese, leek and chive sauce. Comfort food at its best.

Nutrition and extra info

  • Freezable

Nutrition: Per pie

  • kcal639
  • fat43g
  • saturates17g
  • carbs37g
  • sugars8g
  • fibre4g
  • protein27g
  • salt2.3g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 leeks, washed and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 350g tub fresh cheese sauce
  • ½ bunch chives, chopped
  • 200g cooked chicken, torn or cut into bite-sized chunks)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tbsp Dijon mustard
  • 320g pack ready-rolled shortcrust pastry
  • plain flour, for dusting
  • 1 large egg, beaten


  1. In a large pan, melt the butter and cook the leeks, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.

  2. Un-roll the pastry on a lightly floured surface. Use a saucer to cut circles for the pie tops. Place on top, trim to fit, crimp the edges and brush with egg to glaze. Wrap tightly in cling film and freeze for up to 2 months.

  3. To cook from frozen, heat oven to 220C/200C fan/gas 7. Remove the cling film, cover with foil and put on a baking tray in the middle of the oven. Bake for 15 mins, then reduce the temperature to 190C/170C fan/gas 5 and bake for a further 45 mins, removing the foil for the final 30 mins. Serve with green vegetables.

  4. To cook from fresh, heat oven to 190C/170C fan/gas 5. Cook for 45 mins, until the pastry is golden and puffed, and the filling is piping hot.

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Comments, questions and tips

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3rd Jan, 2014
Delicious - I used left over turkey from Christmas with carrot and onion given they were the vegetables to hand. Also used short crust pastry. Served with small roast potatoes cabbage and peas and made a lovely but very simple meal.
jburton's picture
9th Dec, 2013
I'm going to make these but with cooked pork, and adding mushrooms as i have some that needs using up.
2nd Dec, 2013
How long is it to cook without freezing? Just 10 minutes? Hayley
goodfoodteam's picture
18th Dec, 2013
Hi there,Unfrozen the pies will take about 30 minutes to cook, until the pastry is golden brown. Bake at 200C/ 180C fan/ gas 6.Best wishes. 
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