Individual Chicken & Leek Pies
Creamy chicken, leek and mushroom filling under golden puff pastry lids — a pie each.
- Prep
- 25 min
- Cook
- 35 min
- Serves
- 4
- Level
- Medium
Old American and British cookbooks are full of chicken pies, usually made with a whole boiled bird and a rich gravy. This is a quicker modern version. Chicken thighs, leeks and mushrooms go into a creamy sauce with a hint of mustard, topped with ready-rolled puff pastry.
Making individual pies means everyone gets plenty of crisp pastry lid. You can make the filling up to two days ahead.
Inspired by the chicken pie in Fannie Farmer's Boston Cooking-School Cook Book, a public-domain classic.
Individual Chicken & Leek Pies
1 hr total · approx. 610 kcal per serving
Ingredients
Method
- Heat the oil in a large frying pan and brown the chicken in batches for 5 minutes. Set aside.
- Add the butter, leeks and mushrooms to the pan and cook for 8–10 minutes until soft. Stir in the garlic for 1 minute, then the flour.
- Gradually stir in the stock, then the cream, and bring to a simmer. Return the chicken and simmer for 10 minutes until cooked through and the sauce is thick. Stir in the mustard and herbs, season and leave to cool slightly.
- Heat the oven to 200°C / 180°C fan. Divide the filling between four individual pie dishes.
- Cut the pastry into four pieces slightly larger than the dishes. Brush the rims of the dishes with egg, lay the pastry on top and press to seal. Brush with egg and cut a small steam hole in each.
- Bake on a tray for 25–30 minutes until the pastry is puffed and deep golden.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
