Skip to Content

Opening Hours

Today8.00am - 8.00pm
Saturday8.00am - 8.00pm
Sunday8.00am - 8.00pm
Monday8.00am - 8.00pm
Tuesday8.00am - 8.00pm
Wednesday8.00am - 8.00pm
Thursday8.00am - 8.00pm

Tegel smoked chicken pot pies

Serves 4
Prep time:
Cooking time: 50 minutes

We love a good pot pie! Deliciously hearty, these pot pies only have pastry on the lid of the pie - so you save on pastry and calories.



  • 2 leeks, white part and a little into the green only, thinly sliced
  • 1 large carrot, peeled and diced into 1.5cm chunks
  • 2 tsp fresh thyme leaves or 1 tsp dried
  • 50g butter
  • 2 tsp wholegrain mustard
  • 2 Tbsp flour
  • 1 ½ cups chicken stock
  • 2 Tbsp chopped parsley
  • 125ml (1/2 cup) sour cream
  • 1 pack of Original 300g Tegel Manuka Smoked Chicken Breast, chopped into small chunks
  • 2 sheets (approx 750g) frozen butter puff pastry
  • 1 egg yolk, lightly beaten
View the method

Combine the leeks, carrot, thyme and butter in a large frying pan and cook over a very gentle heat for 20 minutes until leeks are tender.

Add the mustard and flour to the frying pan. Stir through, and cook for a further 2 minutes.

Add the chicken stock and parsley, and bring to the boil, stirring continuously until the sauce thickens. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat.

Stir through the sour cream and Manuka Smoked Chicken Breast. Season to taste.  

Preheat the oven to 200°C.

Spoon the filling into 4 x 1 ½ cup capacity pie dishes and cover with pastry. Seal the edges and brush with egg yolk. Prick the pastry twice to allow steam to escape.

Bake for 20 minutes or until the pastry is puffed and golden.

For more recipes and inspiration visit

Back to ingredients