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Chicken, Leek and Mustard Pot Pies

  • Timer Prep 15 min
    Cook 45 min
  • Chart 760.0 cal/
  • Chef hat Easy


Cut the carrots into 2cm chunks. Cut the chicken breasts into 3cm chunks. Dissolve the cornflour in an equal amount of water. Chop the fresh flat-leaf parsley. Finely slice the leeks. Defrost the frozen puff pastry sheets. Beat the eggs.


  1. 1 Heat the oven to 200°C/400°F/ gas 6 (180°C for fan ovens).
  2. 2 Heat the oil in a large saucepan. Add the carrots and chicken, then season. Cook for 5 minutes or until the chicken is opaque.
  3. 3 Stir in the vinegar. Add mustard to taste and the remaining ingredients, except the leeks, and cook for 15 minutes or until the sauce thickens.
  4. 4 Add the leeks and divide the mixture among individual 12cm ovenproof serving bowls.
  5. 5 Unroll the pastry and cut into squares to fit over the bowls.
  6. 6 Brush the rims of the bowls with beaten egg, lay over the pastry and press to seal, cutting off any excess pastry.
  7. 7 Make a small slash in each of the pastry tops and brush with beaten egg.
  8. 8 Bake for 20 minutes or until the pastry is puffed up and golden.
  • Average per serving
  • Calories 760.0kCal
  • Fat47.5g
  • Saturated22.3g
  • Salt1.5g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg