Chicken, Lemon And Leek Pot Pie Recipe

Name: Chicken, Lemon And Leek Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 750 g chicken thighs, boned, skinned and large chunks; 1 carrot, large dice; 1 leek, thick sliced, use only the white part; 1 celery rib, diced; 2 garlic cloves; 3/4 - 1 teaspoon thyme, dried; 2 tablespoons flour, plain; 250 ml chicken stock; 50 ml wine, white; 1 tablespoon lemon juice; pepper; salt; frozen puff pastry, 1 large sheet; 1 egg (optional)

Servings: persons

2 tablespoons olive oil
750 g chicken thighs, boned, skinned and large chunks
1 carrot, large dice
1 leek, thick sliced, use only the white part
1 celery rib, diced
2 garlic cloves
3/4 - 1 teaspoon thyme, dried
2 tablespoons flour, plain
250 ml chicken stock
50 ml wine, white
1 tablespoon lemon juice
pepper
salt
frozen puff pastry, 1 large sheet
1 egg (optional)

1
chicken meat into large dice. dust with the flour, using a plastic bag works well shaking off the excess. Chicken thighs have a better flavour than using breast.
2
Using a skillet or large frying pan cook the chicken in the oil in two batches so that its sealed all over and slightly brown. Remove from the pan and put to one side.
3
Heat up the frypan, adding a touch more oil if necessary. add the leek, garlic, carrot and the thyme cook for a couple of minutes then add the stock and the wine and simmer for 15 minutes. Add the lemon juice and seasoning to taste.
4
Place into a pie dish, and cover with the puff pastry, glaze with the beaten egg. Place in a preheated oven 190c and cook for 15-20 minutes until the pastry has risen and golden brown.
5
Serve and Enjoy.

673

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 750 g chicken thighs, boned, skinned and large chunks, 1 carrot, large dice, 1 leek, thick sliced, use only the white part, and more.

Yes, Chicken, Lemon 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, Lemon And Leek Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions