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Light chicken, leek and mushroom pot pies


Serves: 6
timePrep time: 35 mins
timeTotal time:
Light chicken, leek and mushroom pot pies
Photographed by Dan Jones

Light chicken, leek and mushroom pot pies


Serves: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
347Kcal
Fat
13gr
Saturates
6gr
Carbs
26gr
Sugars
5gr
Fibre
3gr
Protein
25gr
Salt
0.8gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 25g butter
  • 1 x 500g pack trimmed leeks, sliced
  • 1 tsp olive oil
  • 1 x 460g pack chicken breast fillets, diced
  • 200g baby button mushrooms, halved
  • 25g cornflour
  • 200ml cold skimmed milk, plus 1 tbsp to brush (or use egg yolk)
  • 350ml cold chicken stock
  • 1 tbsp chopped fresh tarragon
  • 1 x 375g pack ready-rolled light puff pastry

Step by step

Get ahead
Make up to to end of step 4 a day ahead; cool, cover and chill. Finish and bake as below.
  1. Melt half the butter in a saucepan, stir in the leeks and some seasoning, with a splash of water, then cover and cook for 8-10 minutes or until softened, stirring once or twice.
  2. Meanwhile, heat the oil in a nonstick frying pan and stir-fry the chicken over a high heat for 4-5 minutes. Tip the chicken onto a plate and add the rest of the butter and the mushrooms to the pan. Season and add a splash of water to start the mushrooms cooking. Cook for about 4 minutes until tender, then remove from the heat. Combine the leeks, chicken and mushrooms; cool.
  3. Blend the cornflour with a little of the milk to form a paste, then transfer to a nonstick pan and whisk in the rest of the milk, followed by the stock. Bring to the boil, stirring, then simmer for 2-3 minutes. Season and stir in the tarragon.
    Tip
    These individual chicken pies are topped with reduced-fat (but still deliciously flaky) puff pastry. To finish the pastry on top of the pies first criss-cross the tops using a small sharp knife, then brush with egg yolk and bake.
  4. Divide the chicken, leek and mushroom filling between 6 pie dishes (about 250ml capacity), then ladle in the sauce.
  5. Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Press onto the top of each dish as a lid, with the sides over-hanging. Decorate the pies if you wish, then brush the top lightly with milk or egg yolk and make a steam hole in the centre of each one.
  6. Place the pot pies on a baking tray and cook for 20 minutes until the pastry is golden.

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