Best Easy Chicken Leek Pot Pies Recipes

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EASY CHICKEN AND LEEK PIE



Easy chicken and leek pie image

Easy as (chicken and leek) pie. The sauce is made with a soft cream cheese with wholegrain mustard. Serve with frozen peas and carrots for a simple family supper.

Provided by Kerry Whelpdale

Categories     Main course

Yield Serves 4

Number Of Ingredients 10

dash olive oil
3 chicken breasts, roughly chopped
1 leek, washed and sliced into rounds
3 garlic cloves, finely chopped or crushed
250g/9oz cream cheese or crème fraîche
1-2 heaped tsp wholegrain mustard
1 vegetable stock cube
1 sheet ready-rolled puff pastry (320g/11½ oz)
milk, to brush the top
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5.
  • Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml/7fl oz boiling water. Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.
  • Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.

CHICKEN & LEEK POT PIES



Chicken & leek pot pies image

Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg

Provided by Mary Cadogan

Time 1h10m

Number Of Ingredients 10

500g parsnip , peeled
300g floury potato , peeled
500g boneless skinless chicken breast
2 tsp cornflour
1 tbsp olive oil
4 leeks , sliced
grated zest 1 lemon
2 tbsp chopped parsley
2 tbsp low-fat crème fraîche
1 tbsp wholegrain mustard

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
  • Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
  • Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

Nutrition Facts : Calories 341 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.4 milligram of sodium

EASY CHICKEN & LEEK POT PIES



Easy chicken & leek pot pies image

Make these creamy, cheesy chicken and leek pot pies ahead and freeze them, ready for those cold winter nights when you don't feel like cooking

Provided by Good Food team

Categories     Dinner

Time 1h10m

Yield Makes 4 small pies

Number Of Ingredients 11

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 veg, to serve (optional)

Steps:

  • Melt the butter in a large pan, then add the leeks and cook, 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.
  • Unroll the pastry on a lightly floured surface. Use a saucer to cut circles for the tops, put them on top, trim to fit, crimp the edges and glaze with egg. Will keep, covered and frozen, for up to two months.
  • Heat the oven to 190C/170C fan/gas 5 and bake for 45 mins, or, to cook from frozen, heat oven to 220C/200C fan/gas 7. Cover with foil and put on a baking tray. Bake for 15 mins. Reduce the oven to 190C/170C fan/gas 5 and bake for 45 mins, removing the foil for the final 30 mins. Serve with green veg, if you like.

Nutrition Facts : Calories 639 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium

CHICKEN, BACON AND LEEK POT PIE



Chicken, Bacon and Leek Pot Pie image

This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!)

Provided by becy959

Categories     Pot Pie

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 bbq chicken, flesh shredded
1 metric cup sliced button mushroom
2 small leeks
2 shallots
1 large clove garlic
1/2 metric cup white wine
1/2 metric cup sour cream
4 large slice bacon
1 teaspoon dried chives
1 tablespoon olive oil
1 sheet puff pastry
1 metric cup water
1 tablespoon flour

Steps:

  • Preheat oven to 180C.
  • Chop the shallots and garlic.
  • Heat olive oil in heavy base medium sized deep casserole on stove.
  • Add shallots and garlic and fry gently til transparent.
  • Chop bacon into small squares and fry.
  • Discard green section of leeks 1 inch above white section.
  • Clean leek stalks carefully.
  • Chop leeks into disks and add to fry mixture.
  • When leeks are soft, add sliced mushrooms.
  • Fry til mushrooms are darker and soft.
  • Add white wine and bring to boil.
  • Simmer for 5 minutes.
  • Add shredded bbq chicken pieces including skin pieces.
  • Add chives and some salt and pepper.
  • Add water and bring to simmer.
  • Mix flour with a bit of water in a cup til it is a paste.
  • Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
  • Add sour cream.
  • Fit circle of puff pastry over casserole and puncture surface with fork.
  • Bake in oven til pastry is golden.

Nutrition Facts : Calories 905.3, Fat 61.5, SaturatedFat 16.3, Cholesterol 172.5, Sodium 324.1, Carbohydrate 37.5, Fiber 1.8, Sugar 2.2, Protein 48.5

CHICKEN BACON AND LEEK POT PIE/CASSEROLE



Chicken Bacon and Leek Pot Pie/Casserole image

Great comfort food! This is a delicious filling for a pot pie or served as a casserole, the flavours of the bacon and leek especially gives this chicken dish a lovely flavour and the herbs finish it off beautifully. Easy to prepare and can be frozen

Provided by JoyfulCook

Categories     Pot Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1 kg chicken thigh, boneless and large dice
100 g bacon, smoky, big dice
1 onion, small, diced
1 celery rib, diced
150 g canned mushrooms, thick sliced
1/2 cup plain flour
1 1/2 tablespoons oil
1 leek, chopped, white only
1/2 cup white wine, not too dry
2 -3 cups chicken stock
1 teaspoon salt
2 -3 teaspoons lemon pepper
2 teaspoons lemon juice
1/2 teaspoon pepper, black, course
2 teaspoons mixed Italian herbs, the kind that has chili and garlic in it
2 tablespoons Italian parsley, chopped
cayenne pepper, a couple of shakes (optional)
cornflour, to mix

Steps:

  • Cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
  • Add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
  • Return the Chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. Thicken with some cornflour mixed with a small amount of water if necessary.
  • You can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.

Nutrition Facts : Calories 567.6, Fat 37.6, SaturatedFat 10.4, Cholesterol 153.7, Sodium 874.5, Carbohydrate 16.9, Fiber 1.7, Sugar 3, Protein 35.3

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