Chicken and leek pot pies recipe

By Lucy Williams

  1. Serves 2
  2. Ready in 15 minutes
  3. Rating

These fabulous pies would work equally well with puff pastry tops.

tried and tested
Chicken and leek pot pies

Ingredients

  1. 2 ready-roasted chicken breasts
  2. 1 tbsp olive oil
  3. 110g baby leeks
  4. 70g pack smoked bacon lardons
  5. 170g mustard and tarragon cooking sauce or 170g of your favourite creamy sauce
  6. 100ml double cream
  7. 450g pack ready-made mashed potato with cheese

Method

  1. 1. Preheat the grill to high. Remove the skin from 2 ready-roasted chicken breasts, and thickly slice the meat.
  2. 2. In a sauté pan, heat 1 tbsp olive oil and a knob of butter, then fry 110g baby leeks, thickly sliced, and 70g pack smoked bacon lardons for 3 minutes.
  3. 3. Add the chicken and cook for 2 minutes more. Pour 170g mustard and tarragon cooking sauce or 170g of your favourite creamy sauce, 100ml double cream and a splash of water into the pan. Bubble until warmed through, check the seasoning, then spoon between 2 x 500ml pie dishes.
  4. 4. Meanwhile, cook a 450g pack ready-made mashed potato with cheese in the microwave according to pack instructions. Spoon the mash over the pies and pop them under the grill for 3 minutes to brown.

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

Sign in
Sign in

Forgot password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now
Sign up for our newsletter for the latest news, recipes and offers.
Baking
Baking
Healthy recipes
Healthy
Seasonal
Seasonal
Videos
Videos
Dinner parties
Dinner parties

Get delicious. news & recipes straight to your inbox
* indicates required
( mm / dd / yyyy )