Chicken and Leek Pot Pies

By Shareba A – ON
Chicken and Leek Pot Pies
  • Prep Time: 25
  • Total Time: 45
  • Servings: 4

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About this Recipe

These pot pies use puff pastry for the lid. I opted not to have a dough base in order to cut the calories a bit. I also removed the skin from the chicken I used to help reduce the amount of fat in this recipe.


1/4 cup butter
2 shallots, finely sliced
2 leeks, washed thoroughly, cut into thin rounds
1 russet potato, cut into half-inch cubes
2 tbsp flour
1/2 tsp salt
1/4 tsp paprika
1/2 tsp dried thyme
1/4 tsp black pepper
1.5 cups low-sodium chicken broth
1/2 cup 2% milk
1/4 cup 35% cream
1/2 cup frozen corn
1/2 cup frozen peas
1 lb cooked chicken, skin removed, cut into 1 or 1.5 inch cubes
1 Pkg Tenderflake Puff Pastry (397g)
1 tbsp milk


Preheat oven to 375 degrees.
Place a heavy bottom pot over medium-low heat, and add butter.
Once the butter has melted, add the shallots and leeks. Cook for 5 minutes, stirring occasionally.
The shallots and leeks should begin to soften. Add the potatoes to the pan, then cover the pan with a lid. Cook for an additional 5 minutes, stirring occasionally so they don’t burn.
Remove the lid, and add the flour, salt, paprika, thyme and black pepper. Stir to combine, and allow to cook for 2 minutes to release the flavour of the spices. This will also help remove the “raw” flavour of the flour.
Add the stock, and scrape the bottom of the pan with a wooden spoon. This will help to release the yummy brown bits that formed on the bottom of the pan.
Add the milk, cream, peas and corn. Cook for another few minutes, until the peas and corn are no longer frozen. Add the chicken at the last minute, and warm through briefly.
Fill 4 2-cup size ramekins with the filling mixture and set them on a sturdy baking tray.
Meanwhile, roll out ½ of the Tenderflake dough (1 square) into a large square shape. Cut the dough into four equal pieces, these will be the lids for your pot pies.
Fold in the corners of each square so it becomes more circular in shape.
Add a tiny bit of oil to the rim of the ramekin. This will prevent the dough from sticking.
Cover each ramekin with a piece of pastry, being sure to press down on the edges so that it stays in place.
Brush with the extra milk. This will add colour to the dough when it cooks.
Cut slits into the dough so that the steam has somewhere to go.
Roll out the remaining pastry and cut into sticks. Place these on a parchment lined baking tray.
Bake for everything 18-20 minutes, or until the pastry is golden brown.
Serve warm.


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