Chicken & Leek Pot Pies

Time & Servings
2 pot pies
1 hour 20 minutes ready time =
20 minutes preparation +
1 hour cooking
Ingredients
  • 4 pie crusts
  • 4 cups milk
    Natrel Lactose Free Partly Skimmed Milk 2% 2L
    $5.19 • Ea
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  • 1 package Knorr® Cream of Leek Dry Soup Mix
  • 4 cups frozen mixed vegetables, thawed
    Kirkland Mixed Vegetable Normandy Style 2.5KG
    $13.55 • Ea
  • 4 cups rotisserie chicken
    Harvest Creek Chicken Nuggets Uncooked Breaded Cutlets 2KG
    $16.94 • Ea
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  • 1 tsp. dried thyme leaves, crushed
  • 1/8 tsp. ground black pepper
    Kirkland Tellicherry Black Pepper Grinder 178G
    $10.16 • Ea
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  • 1 cup shredded cheddar cheese
    Kirkland Double Cheddar Shredded Cheese (2PK) 1.25KG
    $18.07 • Ea
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Directions
  • Arrange 1 pie crust into each of 2 pie plates; set aside.
  • Bring milk and Knorr® Cream of Leek Dry Soup Mix to a boil over medium-high heat in 4-quart (3.8 L) saucepan. Reduce heat to medium and cook 5 minutes. Stir in vegetables, chicken, thyme and pepper. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through. Stir in cheese until melted. Divide mixture evenly into 2 pie platess. Top pies with pie crusts and seal bottom and top edges together. Trim and crimp the edges. Make small slits in the pastry with the tip of a knife. Wrap the pies in heavy-duty foil and freeze.
  • To bake, preheat oven to 375° F (190° C). Remove foil, using some to cover the edges of pie shell. Bake 50 minutes. Remove the foil edges and bake an additional 10 minutes or until crust is golden.
  • If you want to eat one of the pies now and freeze the other for later, simply bake the unfrozen pie as soon as you assemble it in a 375° F (190° C) oven 20 minutes or until crust is golden.