Chicken & Leek Pot Pie
There’s nothing quite like a warm, homemade pot pie on a chilly day. This classic Chicken & Leek Pot Pie, infused with the fragrant aroma of thyme, is the perfect comforting meal. It’s a dish that’s both satisfying and easy to prepare.
The key to a truly delicious pot pie lies in the rich, savory filling. A combination of tender leeks and carrots provides a delightful texture, while the creamy sauce adds a touch of indulgence. The addition of shredded chicken and frozen peas offers a hearty balance of protein and vegetables.
The flaky puff pastry crust is the perfect finishing touch. It’s a classic choice that complements the rich filling beautifully.A simple egg wash gives the pastry a golden, glossy finish.
Begin by preparing the filling, which involves sautéing leeks and carrots, adding a roux, and stirring in chicken broth,heavy cream, chicken, peas, and thyme. Once the filling is ready, pour it into a pie dish and top it with a sheet of puff pastry. Crimp the edges and brush with a beaten egg. Bake in a preheated oven until the pastry is golden brown and the filling is bubbly.
This Chicken & Leek Pot Pie is a wonderful addition to any weeknight dinner or special occasion. It’s a dish that’s sure to please even the most discerning palates. So why not give it a try and enjoy the comforting flavors of this classic recipe?
Questions I often get asked about this recipe:
Can I substitute the chicken with another protein?
Absolutely! You can easily replace the chicken with other proteins like beef, pork, or even vegetables for a vegetarian option.
Can I make this recipe gluten-free?
Yes, you can. Simply substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free puff pastry.
How can I make this recipe ahead of time?
You can prepare the filling ahead of time and store it in the refrigerator. When you’re ready to serve, simply assemble the pie and bake it.
What can I serve with this pot pie?
This pot pie pairs well with a variety of sides, such as roasted vegetables, a green salad, or a side of mashed potatoes.
Can I freeze this pot pie?
Yes, you can freeze this pot pie. Assemble the pie, but before baking, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and bake as directed.
What you need to make Chicken & Leek Pot Pie:
For the filling:
1 tablespoon butter
1 leek, white part only, thinly sliced
1 carrot, diced
2 cups chicken broth
1 cup heavy cream
1 pound cooked chicken, shredded
1/2 cup frozen peas
1 teaspoon dried thyme
Salt and pepper to taste
For the pastry:
1 sheet puff pastry, thawed
1 egg, beaten
How to make it:
Make the filling: In a large saucepan, melt the butter over medium heat. Add the leek and carrot and cook until softened, about 5 minutes.
Thicken the sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and heavy cream until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
Add the ingredients: Stir in the shredded chicken, peas, thyme, salt, and pepper.
Prepare the pastry: Preheat oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a size that will fit your pie dish.
Assemble the pie: Pour the filling into a pie dish. Place the pastry over the filling and crimp the edges to seal. Brush the top of the pastry with the beaten egg.
Bake: Bake for 30 minutes, or until the pastry is golden brown and the filling is bubbly.
Serve: Let cool slightly before serving.
Tips:
Don’t overcook the leeks. Leek can become mushy if overcooked. Cook them until just tender-crisp.
Use high-quality puff pastry. A good quality puff pastry will make a big difference in the taste and texture of your pie.
Let the pie cool slightly before serving. This will allow the flavors to meld together and the filling to set.
Latest Reviews:
This Chicken & Leek Pot Pie is a total comfort food winner! The flaky crust and creamy filling are a perfect combination.The thyme adds a lovely touch of flavor. Highly recommend! Steph K.
I’ve made this pot pie several times now and it’s always a hit. The recipe is easy to follow and the results are always delicious. The perfect balance of flavors and textures. Dean L.
This pot pie is a classic for a reason. The combination of chicken, leeks, and thyme is absolutely delicious. The puff pastry is flaky and buttery. A must-try recipe! Tim W.
Printable Recipe:
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Chicken & Leak Pot Pie
Chicken & Leak Pot Pie
Ingredients
- For the filling:
- 1 tablespoon butter
- 1 leek, white part only, thinly sliced
- 1 carrot, diced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 pound cooked chicken, shredded
- 1/2 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Make the filling: In a large saucepan, melt the butter over medium heat.
- Add the leek and carrot and cook until softened, about 5 minutes.
- Thicken the sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and heavy cream until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- Add the ingredients: Stir in the shredded chicken, peas, thyme, salt, and pepper.
- Prepare the pastry: Preheat oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a size that will fit your pie dish.
- Assemble the pie: Pour the filling into a pie dish. Place the pastry over the filling and crimp the edges to seal. Brush the top of the pastry with the beaten egg.
- Bake: Bake for 30 minutes, or until the pastry is golden brown and the filling is bubbly.
- Serve: Let cool slightly before serving.
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