Chicken & leek pot pies
Treat yourselves to these…
In a large pan, melt 25g butter and cook 3 washed and sliced
leeks, covered, for 10 mins until really soft. Remove from the heat and stir through a 350g tub of cheese sauce, ½ bunch of snipped chives, 200g chopped,
leftover chicken, 3 tbsp milk and 1 tbsp Dijon mustard. Mix
and spoon into ramekins. Un-roll
a 320g ready-rolled shortcrust
pastry > } Ì Þ y ÕÀi` surface. Use a saucer to cut circles for the pie tops. Place on top, ÌÀ Ì wÌ] VÀ « Ì i i`}iÃ > ` brush with egg. Heat oven to 190C/170C fan/gas 5. Cook for 45 mins until golden. Makes 4.