Creamy Chicken and Leek Pot Pies

Nothing is nicer on a cold night than a hot tasty pie and these chicken and leek pies are no exception. With a hot, very creamy filling, they are very much a comfort food.
I love these and so do my family and they are often on the menu in the winter months. You could make these as one large pie instead of individual pies. I prefer individual pies because it's easier to accommodate my vegetarian daughter.
You could use left over chicken or buy a BBQ chicken and use that instead of cooking up chicken just for these.
For variation, cook up some mushrooms with the leeks or for a vegetarian alternative (which I do for one of the TwinKids) cut up some Tempeh and toss in the mix instead of the chicken.

This recipe will make 4 or 5 individual pies.

Step 1 Ingredients

25g butter
2 leeks - sliced
handful of sliced mushrooms (optional)
250g of cream cheese -softened
150ml milk
1/2 teaspoon of prepared mustard - I use whatever we have at the time, usually hot English, Dijon or whole-grain.
about 2- 2 1/2 cups cooked chicken, diced
salt and freshly ground pepper to taste
puff pastry - I use frozen, ready made.

You will also need oven-proof ramekins or pie dishes.

Comments

[canida]

Oooh, I love pot pies. And creamy chicken/leek sounds fabulous. Thanks for sharing!