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: 1 None whole chicken (about 3 1/3 lbs); 2 None carrots, roughly chopped; 2 stalks celery, roughly chopped; 1 None onion, roughly chopped; Several sprigs thyme; Several sprigs parsley, plus 3 tbsp chopped parsley; 2 None bay leaves; 1 tsp black peppercorns; 1 tbsp vegetable oil; 4 strips bacon, chopped; 3 tbsp butter; 1 2/3 lbs leeks, trimmed and sliced; 3 tbsp all-purpose flour; 5.25 oz sour cream; 10.5 oz puff pastry

Servings: persons

1 None whole chicken (about 3 1/3 lbs)
2 None carrots, roughly chopped
2 stalks celery, roughly chopped
1 None onion, roughly chopped
Several sprigs thyme
Several sprigs parsley, plus 3 tbsp chopped parsley
2 None bay leaves
1 tsp black peppercorns
1 tbsp vegetable oil
4 strips bacon, chopped
3 tbsp butter
1 2/3 lbs leeks, trimmed and sliced
3 tbsp all-purpose flour
5.25 oz sour cream
10.5 oz puff pastry

1
To make the chicken stock, place the chicken in a saucepan (there should be little room around the chicken). Add the carrots, celery, onion, thyme, parsley sprigs, bay leaves and peppercorns. Cover with water and bring to a gentle simmer. Cover and cook very gently for 1 1/4 hours until the chicken is cooked through. Lift the chicken from the liquid and leave to cool. Strain the liquid and reserve.
2
Heat the oil in a saucepan and fry the bacon for 5 minutes. Add the butter and leeks to the pan and fry for 5 minutes. Stir in the flour and cook for 1 minute. Gradually add 3 1/3 cups of the chicken stock, stirring well to remove any lumps. Bring to a boil and cook for 2 minutes until thickened. Stir in the chopped parsley and sour cream and season to taste. Allow to cool.
3
Remove all the chicken meat from the carcass and chop into pieces. Mix with the leek mixture and place in a shallow pie dish.
4
Preheat the oven to 375u00b0F. Roll out the pastry on a lightly floured surface. Brush the edges of the pie dish with water place the pastry over the chicken and leeks. Trim off the edges. Make a hole in the center of the pastry to allow the steam to escape. Decorate with pastry trimmings if liked.
5
Brush the pastry with beaten egg to glaze. Bake for about 45 minutes until the pastry is crisp and golden.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 None whole chicken (about 3 1/3 lbs), 2 None carrots, roughly chopped, 2 stalks celery, roughly chopped, 1 None onion, roughly chopped, 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.

Chicken And Leek Pot Pie

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