Chicken and Leek Pot Pies

This is a dish that tends to be loved by people of every age, from the baby of the family right through to great grandma. I prefer to use chicken thigh fillets over breast fillets, because they don’t dry out, and contain twice as much iron and zinc as the white meat – something that is probably in short supply for many of us.


  • 1 tablespoon olive oil
  • 700g chicken thigh fillets, trimmed and diced
  • 200g button mushrooms, quartered
  • leek, trimmed and sliced, white part only
  • garlic cloves, crushed
  • 2 tablespoons plain flour
  • 375ml reduced-salt chicken stock, (see note)
  • 150g fresh or frozen peas
  • 2 teaspoons tarragon, chopped
  • or 2 teaspoons flat-leaf parsley, chopped
  • 1­–2 tablespoons lemon juice
  • 1 sheet frozen puff pastry, partially thawed
  • milk, for brushing

Preheat the oven to 180ºC.

Heat half of the oil in a large, deep frying pan over medium–high heat. Add the chicken and cook, stirring occasionally, for 5 minutes or until browned. Set aside. Add the remaining oil and the mushroom, leek and garlic and cook for 5 minutes, or until the leek has softened. Return the chicken to the pan. Stir through the flour and cook for 1 minute.

Stir in the stock and bring to the boil. Reduce the heat to low–medium, cover, and simmer for 5 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened. Stir through the peas, tarragon or parsley and lemon juice, then spoon the chicken mixture into four 375 ml capacity ramekins or individual baking dishes.

Cut the pastry sheet into quarters and top each dish with a pastry square, pinching around the edges to seal, and trimming any excess pastry. Brush the tops with a little milk and bake for about 20 minutes, or until the pastry is crisp and golden. Serve immediately.

Recipe from Something for Everyone by Louise Fulton Keats
Bring the whole family together for deliciously healthy meals with Something for Everyone. Louise Fulton Keats provides simple solutions for family meal times, from starting babies on solid foods and managing fussy toddlers, to broadening your family’s culinary horizons and avoiding having to cook two dinners every night. Each recipe contains nutritional advice to help you cater to the needs of every member of your family. Accompanied with beautiful photography throughout, Something for Everyone gives you all you need to instil a love of good food and healthy eating in your household.

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Vegetarian Pot Pie