Quick Chicken and Leek Pot Pie
70% authentic · Modern British
A simplified version of the classic, using pre-cooked chicken and a quicker sauce, perfect for a weeknight meal. Still features tender chicken and leeks under a golden crust.
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Ingredients
- Cooked chicken, shredded300g
- Leeks1 large
- Butter25g
- All-purpose flour25g
- Chicken broth300ml
- Milk100ml
- Frozen peas100g
- Saltto taste
- Black pepperto taste
- Ready-made pie crusts or puff pastry4 individual
Steps
- 1
Preheat oven to 190°C (375°F).
- 2
Clean and slice leeks thinly. Sauté in melted butter in a saucepan until softened, about 5 minutes.
- 3
Stir in flour and cook for 1 minute.
- 4
Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook until thickened.
- 5
Stir in shredded cooked chicken and frozen peas. Season with salt and pepper.
- 6
Divide the filling among 4 individual oven-safe ramekins.
- 7
Top each ramekin with a ready-made pie crust or puff pastry lid. Crimp edges and cut a small vent.
- 8
Place ramekins on a baking sheet and bake for 20-25 minutes, or until pastry is golden and filling is hot.
- 9
Serve immediately.
