Easy chicken & leek pot pies

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

Prep:15 mins
Cook:55 mins
(1 hr 10 mins from frozen)

Easy

Nutrition per serving

kcal 639
fat 43g
saturates 17g
carbs 37g
sugars 0g
fibre 4g
protein 27g
salt 2.3g

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 veg, to serve (optional)

Method

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.

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