Chicken & leek pot pies

Health score
12%
Chicken & leek pot pies
25 min.
4
607kcal

Suggestions


Indulge in the comforting embrace of a homemade Chicken & Leek Pot Pie, a dish that promises warmth and satisfaction with every bite. Perfectly suited for a cozy lunch or hearty dinner, this delightful recipe captures the essence of home-cooked meals, combining tender chicken with the subtle sweetness of leeks, all enveloped in a golden, flaky pastry.

What makes this pot pie irresistible is its rich filling, featuring a creamy cheese sauce that adds lusciousness, while the aromatic chives elevate the flavors, creating a delightful medley that tantalizes your taste buds. Whether you're cooking for family or entertaining guests, these pot pies are sure to impress with their delightful presentation and heavenly taste.

This quick and easy recipe can be whipped up in just 25 minutes, making it a perfect option for busy weeknight dinners. Plus, with the added bonus of being able to freeze them for future meals, you can stock up on comfort food that's ready to go whenever you need it. Serve these delectable pot pies alongside a side of fresh green vegetables for a balanced meal that will leave everyone asking for seconds!

Bring a touch of home comfort to your table with this Chicken & Leek Pot Pie recipe—it's the ultimate combination of flavor, convenience, and nostalgia!

Ingredients

  • 25 butter 
  •  leek washed and sliced
  • 350 nacho cheese dip fresh
  • 0.5 bunch chives chopped
  • 200 roasted chicken cooked cut into bite-sized chunks)
  • tbsp milk 
  • tbsp dijon mustard 
  • 320 pastry crust 
  • large eggs beaten

Equipment

  • frying pan
  • oven
  • ramekin
  • baking pan
  • aluminum foil

Directions

  1. In a large pan, melt the butter and cook the leeks, covered, for 10 mins until really soft.
  2. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard.
  3. Mix well and spoon into small dishes or ramekins.
  4. Un-roll the pastry on a lightly floured surface. Use a saucer to cut circles for the pie tops.
  5. Place on top, trim to fit, crimp the edges and brush with egg to glaze. Wrap tightly in cling film and freeze for up to 2 months.
  6. To cook from frozen, heat oven to 220C/200C fan/gas
  7. Remove the cling film, cover with foil and put on a baking tray in the middle of the oven.
  8. Bake for 15 mins, then reduce the temperature to 190C/170C fan/gas 5 and bake for a further 45 mins, removing the foil for the final 30 mins.
  9. Serve with green vegetables.
  10. To cook from fresh, heat oven to 190C/170C fan/gas
  11. Cook for 45 mins, until the pastry is golden and puffed, and the filling is piping hot.

Nutrition Facts

Calories607kcal
Protein16.1%
Fat45.41%
Carbs38.49%

Properties

Glycemic Index
58.75
Glycemic Load
18.28
Inflammation Score
-9
Nutrition Score
20.059999973878%

Flavonoids

Isorhamnetin
0.03mg
Kaempferol
1.83mg
Myricetin
0.15mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:606.79kcal
30.34%
Fat:30.73g
47.27%
Saturated Fat:9.43g
58.94%
Carbohydrates:58.61g
19.54%
Net Carbohydrates:55.72g
20.26%
Sugar:6.9g
7.67%
Cholesterol:106.66mg
35.55%
Sodium:1259.1mg
54.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.51g
49.02%
Selenium:37µg
52.86%
Vitamin B3:7.51mg
37.57%
Vitamin A:1868.56IU
37.37%
Manganese:0.73mg
36.59%
Vitamin B1:0.52mg
34.86%
Vitamin K:35µg
33.34%
Folate:122.47µg
30.62%
Iron:4.86mg
27.01%
Vitamin B2:0.44mg
26.13%
Phosphorus:221.32mg
22.13%
Vitamin B6:0.42mg
20.81%
Calcium:141.82mg
14.18%
Fiber:2.9g
11.58%
Magnesium:46.17mg
11.54%
Vitamin B5:1.07mg
10.74%
Copper:0.2mg
10.1%
Vitamin C:8.32mg
10.08%
Zinc:1.47mg
9.81%
Potassium:336.58mg
9.62%
Vitamin E:0.97mg
6.49%
Vitamin B12:0.33µg
5.46%
Vitamin D:0.37µg
2.49%