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Chicken and leek pot pies
4.7 37 ratings
Prep. 20 min
Total 1 h 15 min
8 portions
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Ingredients

Pie filling
  • leeks (approx. 500 g)
    2 - 3
  • water
    400 g
  • Chicken stock paste (see Tips)
    1 tbsp
  • fresh flat-leaf parsley leaves only
    2 sprigs
  • dried bay leaf
    1
  • skinless chicken thigh fillets cut into pieces (2-3 cm)
    700 g
  • sea salt
    ¼ tsp
  • ground black pepper
    ½ tsp
  • carrots cut into pieces (1-2 cm)
    200 g
White sauce
  • salted butter
    50 g
  • plain flour
    50 g
  • Dijon mustard
    2 tbsp
  • fresh thyme leaves only
    2 sprigs
  • sea salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
  • pouring (whipping) cream
    200 g
  • ready-made puff pastry (see Tips)
    2 sheets
  • egg yolk beaten

Difficulty

easy

Nutrition per 1 portion

Sodium 641.5 mg
Protein 17.8 g
Calories 2306.8 kJ / 551.3 kcal
Fat 41 g
Fibre 4.9 g
Saturated Fat 20.6 g
Carbohydrates 38.1 g

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