Chicken and leek pot pies

4.8 33 ratings

Prep. 20min

Total 1 h 15min

8 portions

Ingredients

Pie filling

leeks (approx. 500 g)
2 - 3
water
400 g
Chicken stock paste (see Tips)
1 tbsp
fresh flat-leaf parsley leaves only
2 sprigs
dried bay leaf
1
skinless chicken thigh fillets cut into pieces (2-3 cm)
700 g
sea salt
¼ tsp
ground black pepper
½ tsp
carrots cut into pieces (1-2 cm)
200 g

White sauce

salted butter
50 g
plain flour
50 g
Dijon mustard
2 tbsp
fresh thyme leaves only
2 sprigs
sea salt
¼ tsp
ground black pepper
¼ tsp
pouring (whipping) cream
200 g
ready-made puff pastry (see Tips)
2 sheets
egg yolk beaten

Difficulty

easy

Nutrition per 1 portion

Sodium 641.5 mg

Protein 17.8 g

Calories 2306.8 kJ / 551.3 kcal

Fat 41 g

Fibre 4.9 g

Saturated Fat 20.6 g

Carbohydrates 38.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Newsletter 2025 12 Recipes
Australia and New Zealand

You might also like...

Chilli and cheese nachos

35min

Pasta with tomato, bacon and mushroom

35min

Creamy beef curry and rice

1 h 15min

Bhuna gosht

1 h 20min

Chicken Tikka Masala Pasta

45min

Classic beef burgers

1 h

Potato bake (Thermomix® Cutter)

1 h 10min

Layered chicken dinner

1 h 45min

Black bean spaghetti bolognese (gut health)

45min

Irish lamb stew

6 h 20min

Lamb and fennel ragu

4 h 35min

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

4 h 35min