Chicken & leek pot pies

Chicken & leek pot pies
Chicken & leek pot pies requires roughly 25 minutes from start to finish. This main course has 610 calories, 25g of protein, and 31g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of chives, dijon mustard, pack ready-rolled shortcrust pastry, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, take a look at these similar recipes: Chicken & leek pies, The Best Chicken and Leek Pot Pie, and Chicken And Leek Pot Pie.

Instructions

1
In a large pan, melt the butter and cook the leeks, covered, for 10 mins until really soft.
Ingredients you will need
ButterButter
LeekLeek
Equipment you will use
Frying PanFrying Pan
2
Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard.
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Cheese SauceCheese Sauce
Whole ChickenWhole Chicken
MustardMustard
ChivesChives
MilkMilk
3
Mix well and spoon into small dishes or ramekins.
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RamekinRamekin
4
Un-roll the pastry on a lightly floured surface. Use a saucer to cut circles for the pie tops.
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RollRoll
5
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.
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GlazeGlaze
WrapWrap
EggEgg
6
To cook from frozen, heat oven to 220C/200C fan/gas
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OvenOven
7
Remove the cling film, cover with foil and put on a baking tray in the middle of the oven.
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Baking PanBaking Pan
Aluminum FoilAluminum Foil
OvenOven
8
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.
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OvenOven
Aluminum FoilAluminum Foil
9
Serve with green vegetables.
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VegetableVegetable
10
To cook from fresh, heat oven to 190C/170C fan/gas
Equipment you will use
OvenOven
11
Cook for 45 mins, until the pastry is golden and puffed, and the filling is piping hot.
DifficultyMedium
Ready In25 m.
Servings4
Health Score12
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