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Chicken & leek mini pies

Four chicken & leek pot pies with shortcrust pastry

Chicken & leek mini pies

Name: Chicken & leek mini pies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 4 small 250ml pies
Cuisine: British
Ingredients: 25g butter; 3 leeks washed and sliced; 350g tub fresh cheese sauce; ½ bunch chives chopped; 200g cooked chicken torn or cut into bite-sized chunks); 3 tbsp milk; 1 tbsp Dijon mustard; 320g pack ready-rolled shortcrust pastry; plain flour for dusting; 1 large egg beaten

Good Food team

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Makes 4 small 250ml pies

Easy

Prep: 15 mins

Cook: 10 mins

(to cook from frozen allow 1 hr, to cook from fresh allow 45 mins)

A star rating of 4.8 out of 5.4 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

25g butter
3 leeks

washed and sliced
350g tub fresh cheese sauce
½ bunch chives

chopped
200g cooked chicken

torn or cut into bite-sized chunks)
3 tbsp milk
1 tbsp Dijon mustard
320g pack ready-rolled shortcrust pastry
plain flour

for dusting
1 large egg

beaten

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Nutrition: Per pie

kcal639
fat43g
saturates17g
carbs37g
sugars8g
fibre4g
protein27g
salt2.3g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2013

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A star rating of 4.8 out of 5.4 ratings

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