Chicken & Leek Pot Pies

by Lisa Holmen October 20, 2022

Chicken & Leek Pot Pies

By: Lisa Holmen

Leeks pair perfectly with roasted chicken to create these delicious pot pies. To save time, this recipe uses frozen puff pastr. But if you’re feeling game and have the time, you can make your own pastry from scratch. To avoid a melted pastry, ensure the chicken and leek mixture is cooled before placing the puff pastry on top.

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Servings

Prep time

Cook time

Recipe

Ingredients

2 tbsp olive oil
2 leeks, trimmed & thinly sliced
2 garlic cloves, minced
1/3 cup all-purpose flour
3 cups organic chicken stock (sodium reduced)
1 tsp Vegeta or alternative stock/seasoning powder
½ cup thickened cream
2 sprigs thyme
3½ cups roasted chicken, shredded
1 cup frozen peas
2 sheets frozen puff pastry
1 egg, lightly beaten
1 tbsp poppy seeds

Method

Preheat oven to 180°C fan forced.
To make the pie filling, heat the olive oil in a large pan over medium-high heat. Reduce the heat, add the leeks and cook for 10 mins until softened, then add the garlic and cook for another 2 mins until fragrant.
Add the flour to the pan, stirring frequently, followed by the stock and Vegeta, stir well and bring to the boil.
Simmer for 5 mins or so until the filling thickens slightly.
Take off the heat and stir through the cream, thyme, chicken and peas and stir until well combined.
Place the pie filling into 4 large ovenproof ramekins. Allow to cool completely. If the pie filling is too hot it will melt the pastry.
Remove the pastry from the freezer to partially thaw. Using the ramekin’s diameter as a guide, cut 4 rounds of the puff pastry. They should be slightly wider than the ramekin to allow for shrinkage.
Brush the top of the ramekins lightly with the beaten egg, then top with puff pastry rounds and gently press down.
Brush the tops with egg wash and sprinkle with poppy seeds. Make a small slit in the pastry to let the air escape.
Bake in oven for 35–40 mins until golden.
Serve immediately.