Chicken and Leek Pot Pies
Prep: 15 minutes
Cook: 20 minutes
Servings: 4
Chicken and Leek Pot Pies are a comforting, easy family dinner made with golden puff pastry and a creamy chicken filling. This quick recipe combines tender shredded chicken, sautéed leeks, mushrooms, garlic and thyme in a rich mustard and sour cream sauce, finished with fresh spinach for extra flavour.
Topped with crisp puff pastry rounds sprinkled with sesame seeds, these individual pot pies are perfect for weeknight meals or casual entertaining. Ready in just 35 minutes and served with a fresh garden salad, these hearty chicken pot pies can be cooked in the oven or air fryer for a simple, delicious dinner.
Ingredients
- 2 sheets Pampas Puff Pastry, just thawed
- 1 egg, lightly beaten
- 1 tbsp sesame seeds
- 1 tbsp olive oil
- 1 leek, white and pale green part, thinly sliced
- 2 garlic cloves, crushed
- 200g white or brown mushrooms, thinly sliced
- 3 cups barbecued chicken, skin removed, roughly shredded
- 2/3 cup (180mL) chicken stock
- 1 tbsp wholegrain mustard
- 2 tbsp thyme leaves
- 1/2 cup sour cream
- 1 cup baby spinach, roughly chopped
- Garden salad, to serve
Method
Method - Oven
- Preheat oven to 200°C (180°C fan-forced). Line 1 large oven tray with baking paper.
- Lay pastry on a clean surface. Cut into 4 x 11cm rounds and place onto prepared oven tray. Score the pastry at 1cm intervals with a sharp knife, being careful not to cut through the pastry. Brush with egg wash and sprinkle with sesame seeds. Bake for 15-20 minutes or until pastry is golden and puffed. Set aside.
- Meanwhile, heat olive oil in a large non-stick pan over medium heat. Cook leeks for 3-4 minutes or until softened. Add garlic and cook for 30 seconds. Add mushrooms and cook for 3-4 minutes or until softened. Add chicken, stock, mustard and thyme and simmer for 3-4 minutes or until liquid reduces by half. Season with salt and pepper, stir through sour cream and spinach and remove from heat.
- Spoon chicken mixture into 4 x 10cm round bowls or ramekins (1 1/3 cup capacity) and top with pastry rounds. Serve with a garden salad.
Method - Air Fryer
- Follow the original steps to prepare the puff pastry pie rounds.
- Lightly spray the basket with oil or line it with air fryer-safe baking paper.
- Place the rounds in a single layer with at least 1–2 cm of space between each piece to allow the pastry to puff and crisp. Cook rounds in batches – don’t overcrowd the basket.
- Air fry at 180°C for 8-10 minutes until golden and puffed.
- Prepare the chicken filling as per recipe and serve with a garden salad.
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