Chicken And Leek Pot Pie Recipe

Name: Chicken And Leek Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock; 1 1/4 lb chicken breast fillets; 1 tbsp olive oil; 3 tbsp butter; 1 lb leeks, thinly sliced; 2 stalks celery, trimmed, finely chopped; 2 tbsp flour; 2 tsp fresh thyme leaves; 1/2 cup milk; 1 cup cream; 2 tsp whole grain mustard; 1 (8 inch) frozen pie shell, thawed; 1 sheet frozen puff pastry, thawed; 1 None large egg yolk

Servings: persons

2 cups chicken stock
1 1/4 lb chicken breast fillets
1 tbsp olive oil
3 tbsp butter
1 lb leeks, thinly sliced
2 stalks celery, trimmed, finely chopped
2 tbsp flour
2 tsp fresh thyme leaves
1/2 cup milk
1 cup cream
2 tsp whole grain mustard
1 (8 inch) frozen pie shell, thawed
1 sheet frozen puff pastry, thawed
1 None large egg yolk

1
Bring stock to a boil in a medium saucepan. Add chicken and return to a boil. Reduce heat and simmer, covered, for 10 mins, or until chicken is cooked through. Remove from heat and let stand in poaching liquid for 10 mins. Remove chicken and chop coarsely. Reserve 1/3 cup poaching liquid.
2
In a medium saucepan, heat oil and butter over medium heat. Cook leek and celery, stirring, until leek softens. Add flour and thyme. Cook, stirring, for 1 min. Gradually stir in reserved poaching liquid, milk and cream. Cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Let cool for 10 mins.
3
Preheat oven to 400u00b0F. Prick base of pie shell all over with a fork and bake for 10 mins. Let cool for 5 mins then fill with chicken mixture. Place puff pastry over filling, trimming to fit dish. Brush with egg yolk then cut 2 small slits in the center. Bake for 20 mins, or until lightly browned.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups chicken stock, 1 1/4 lb chicken breast fillets, 1 tbsp olive oil, 3 tbsp butter, and more.

Yes, Chicken And Leek Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken And Leek Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions