Chicken and leek pot pie

chicken and leek pot pie_71655Serves: 4
Prep and cook time: 1 hour
Cooking skill: easy


  • 2 large boneless skinless British chicken breasts, roughly chopped
  • 2 tbsp cornflour
  • 2 tbsp olive oil
  • 1 large leek, sliced, washed, and drained
  • 200 ml | 7 fl oz water
  • 2 tbsp whipping cream
  • 1 tbsp wholegrain mustard
  • 1/2 ready-rolled puff pastry sheet, thawed if frozen
  • plain flour, for dusting
  • 1 small egg, beaten with 1 tbsp water
  • Salt
  • Freshly ground black pepper


  1. Preheat oven to 200°C (180° fan) | 400°F | gas 6. Place four individual pie dishes on a baking tray.
  2. Toss chicken with cornflour and some salt and pepper to taste in a bowl.
  3. Heat oil in a saucepan set over a medium heat. Stir in leeks and a pinch of salt, sweating until softened, 8-10 minutes.
  4. Stir in chicken and water, bringing to the boil. Reduce to a simmer until chicken is just tender, 8-10 minutes. Take off heat, stirring in cream, mustard, and some salt and pepper. Divide between dishes.
  5. Roll out pastry to 25 cm | 10 inch x 18 cm | 7 inch on a lightly floured surface. Cut out four rounds from pastry, slightly larger than diameter of dishes. Drape pastry over dishes, sealing to edges.
  6. Make two small holes in the centre of the pastry lids. Brush with egg wash.
  7. Bake until golden and puffed, 20-25 minutes.

Did you know...

British chicken meat is never washed in chlorine (only potable water) because our farm standards are so high, Look out for the Red Tractor logo

Related categories: Recipes Savoury dishes

Last edited: 14 September 2020 at 10:36

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