Easy Chicken Leek Pot Pies Recipes
EASY CHICKEN AND LEEK PIE
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
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
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
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
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