A golden, flaky, creamy comfort classic in ramekin form.
If ever a recipe whispered, “You deserve comfort tonight,” it’s this. The beloved CWA-style chicken & leek pie is like a big, cosy hug from Nan — and this solo-friendly puff pastry version makes sure no one misses out on that nostalgic goodness. Golden pastry, creamy filling, and a surprisingly short prep time? Yes please.
Whether it’s a solo Sunday roast leftover rescue or a cheeky midweek pie-fix, this version is lightened up but still lush enough to satisfy.
💪 Nutritional Highlights (Per Serve):
- Calories: ~495
- Protein: 38g
- Fibre: 4g
- Key nutrients: B-vitamins (from leeks & chicken), selenium (chicken), potassium (leeks), calcium (from milk/cream)
🛒 Ingredients (Serves 1)
- 1 small chicken thigh fillet, diced (about 120g)
- ½ leek, white and light green part only, thinly sliced
- 1 tsp olive oil
- ½ tsp butter
- 1 tsp plain flour
- 3 tbsp milk
- 1 tbsp light cream (or extra milk for lighter option)
- ½ tsp Dijon mustard
- 1 small sprig fresh thyme (or a pinch of dried)
- Salt and pepper, to taste
- 1 sheet frozen puff pastry, partially thawed (you’ll only use ~⅓)
- 1 egg yolk (optional, for glaze)
🧀 Optional add-ins: A tablespoon of grated cheese, a few peas, or a sprinkle of nutmeg.
👩🍳 Instructions
- Preheat oven to 200°C (fan 180°C). Lightly grease a ramekin or small oven-safe bowl.
- Sauté the leek:
Heat olive oil and butter in a small non-stick frypan over medium-low heat. Add the leeks and a pinch of salt, then cook for 5–6 minutes until softened and lightly golden. - Add chicken & thyme:
Add the diced chicken and thyme. Cook, stirring occasionally, until chicken is browned and just cooked through (about 5–6 mins). - Make the creamy base:
Sprinkle in flour and stir for 1 minute. Gradually pour in milk and cream, stirring constantly. Add mustard, then let it simmer gently for 2–3 minutes until thickened. Season with salt and pepper. - Fill the ramekin:
Spoon the mixture into your ramekin and let it cool slightly. - Top with pastry:
Cut a square of puff pastry slightly larger than your ramekin. Lay it over the top, crimping the edges or pressing down with a fork. Cut a small slit in the centre for steam to escape. Brush with egg yolk if using. - Bake:
Pop in the oven for 20–25 minutes, until golden, puffed and bubbling.
🔁 Reheating & Storage Tips
- Make-ahead friendly: Prepare filling and store in the fridge for 2 days. Add pastry and bake fresh.
- Leftovers: Best eaten fresh, but can be reheated in the oven at 160°C for 15 mins to crisp up pastry.
- Freezer tip: Make filling in batches and freeze in ramekin portions. Add fresh pastry lid when ready to bake.
🔄 Swaps & Twists:
- No leeks? Use spring onion or half a small onion.
- Lighter version: Use all milk and skip the butter.
- No puff pastry? Try filo sheets brushed with olive oil, or top with mashed potato for a shepherd’s-style twist.
🧺 Perfect Solo Pairing:
- A simple rocket and pear salad balances this rich dish beautifully. Or pair with green beans for a true CWA classic dinner plate feel.
📣 Tell us what you think!
Is this solo pie going straight into your comfort food rotation? Leave a comment, share it with a fellow pie-lover, or explore more solo bakes and roast-for-one recipes on Plan4One.com!
