Dinner

Easy Chicken & Leek Pot Pies Recipe

ByEthan Lark December 1, 2025December 1, 2025

Introduction

This easy chicken and leek pot pie combines tender chicken and soft leeks in a creamy cheese sauce, all wrapped in crisp shortcrust pastry. It’s a comforting, satisfying dish perfect for weeknight dinners or cozy weekends.

Four white ceramic ramekins with golden brown puff pastry crusts are arranged closely on a white tray with slight signs of use; one ramekin in the front has a piece of crust broken open, showing creamy white filling with pieces of vegetables and meat inside. A silver fork stuck into the open ramekin lifts a bite of filling, with sauce dripping down the side, on a white marbled surface beneath the tray and a red and white checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25g butter
3 leeks, washed and sliced
350g tub fresh cheese sauce
½ bunch chives, snipped
200g cooked chicken, torn
3 tbsp milk
1 tbsp Dijon mustard
320g pack shortcrust pastry
Plain flour, for dusting
1 large egg, beaten
Green vegetables, to serve (optional)

Instructions

Step 1: Melt the butter in a large pan over medium heat. Add the sliced leeks, cover the pan, and cook for 10 minutes until the leeks are very soft.
Step 2: Remove the pan from heat. Stir in the cheese sauce, snipped chives, torn cooked chicken, milk, and Dijon mustard. Mix everything well.
Step 3: Spoon the mixture into small ovenproof dishes or ramekins and set aside.
Step 4: Roll out the shortcrust pastry on a lightly floured surface. Use a saucer to cut circles slightly larger than the tops of your dishes.
Step 5: Place a pastry circle over each filled dish, trim the edges, crimp to seal, then brush the top with beaten egg to glaze.
Step 6: For fresh pies, heat the oven to 190°C (170°C fan) or Gas Mark 5 and bake for 45 minutes until the pastry is golden and crisp.
Step 7: To bake from frozen, preheat the oven to 220°C (200°C fan) or Gas Mark 7. Cover the pies with foil and place on a baking tray. Bake for 15 minutes.
Step 8: Lower the oven temperature to 190°C (170°C fan) or Gas Mark 5, remove the foil, and bake for a further 45 minutes, revealing the pies for the final 30 minutes to brown the pastry.
Step 9: Serve hot with green vegetables, if desired.

Tips & Variations

You can swap the chicken for cooked turkey or even cooked mushrooms for a vegetarian twist.
Adding a pinch of nutmeg to the cheese sauce adds a warm, aromatic flavor.
Use ready-made fresh cheese sauce or make your own béchamel with cheese for a richer filling.
Make extra pies and freeze them covered; they keep well for up to two months.

Storage

Bring any leftover pies to room temperature, then cover and refrigerate for up to 2 days. Reheat in a 180°C (160°C fan) oven for 15-20 minutes until heated through and the pastry is crisp. Unbaked pies can be frozen for up to two months; bake from frozen following the instructions above.

How to Serve

Four white ceramic ramekins filled with a creamy casserole are placed on a white tray with a red and white checkered cloth underneath. Each ramekin is topped with a golden brown, flaky crust that is slightly raised and textured. One ramekin in the front right has the crust broken open, showing a thick, creamy white sauce with mushrooms and small pieces of green vegetables inside. A fork rests on this open ramekin, with a bite of the filling and crust on its tines and some sauce dripping down the side. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the pies up to the point of baking, then cover and freeze them for up to two months. Bake from frozen following the recommended oven method.