Chicken and leek pot pies

  • Serves 2
  • Hands on time 15 mins
  • Easy
This pie recipe uses ready-roasted chicken and ready-made mashed potato for a super-quick pie ready in 15 minutes.

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


  1. Preheat the grill to high. Remove the skin from the chicken breasts, and thickly slice the meat.
  2. In a sauté pan, heat the olive oil and butter, then fry the leeks and bacon lardons for 3 minutes.
  3. Add the chicken and cook for 2 minutes more. Pour the cooking sauce, 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. Meanwhile, cook mashed potato in the microwave according to pack instructions. Spoon the mash over the pies and pop them under the grill for 3 minutes to brown.
  • These fabulous pies would work equally well with puff pastry tops.

From January 2009

Main Ingredients:

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