Creamy Chicken and Leek Pot Pie
Indulge in a comforting and flavorful creamy chicken and leek pot pie that's sure to become a family favorite. This dish elevates the classic chicken pie with a savory blend of tender chicken breasts, earthy mushrooms, and sweet leeks, all simmered in a rich, velvety sauce. Topped with flaky puff pastry, this delightful one-dish meal is perfect for cozy evenings or special gatherings. Serve it alongside vibrant buttered carrots or crisp green beans for a complete and satisfying dinner experience.
N/A
Servings
366
Calories
13
Ingredients
Ingredients
olive oil
4 tablespoons (divided)
boneless skinless chicken breasts
4 (cut into small pieces)
onion
1 medium (diced)
leek
1 small (washed and sliced thinly)
plain flour
1 tablespoon (for thickening)
mushrooms
6-10 (quartered)
chicken stock
2-3 pints (for sauce)
double cream
100 ml (for richness)
fresh thyme
1 pinch (or dried)
premade puff pastry
1 (375 g) packet (to cover the pie)
potatoes
3-4 small (optional, boiled and chopped)
bay leaf
1-2 (optional)
salt and pepper
to taste (for seasoning)
Instructions
1
Begin by cutting the boneless, skinless chicken breasts into bite-sized cubes, approximately 1 to 2 inches in size.
2
In a large, deep skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Brown the chicken pieces in batches to avoid overcrowding the pan, ensuring they develop a nice golden crust. Once browned, transfer the chicken to a plate and set aside.
3
In the same skillet, add the remaining 2 tablespoons of olive oil. Introduce the diced onion and sliced leek, cover the pan, and reduce the heat to low. Sauté for about 10 minutes, or until the onion and leek are tender and translucent.
4
Sprinkle the flour over the softened onions and leeks, stirring well to combine. Allow the mixture to cook for an additional 2 minutes to remove the raw flour taste.
5
Gradually pour in one cup of chicken stock, stirring continuously to prevent lumps. As the sauce begins to thicken, continue incorporating the remaining stock bit by bit until only about a third remains in the container.
6
Return the browned chicken to the pan and add the quartered mushrooms. If the sauce has thickened excessively, add a splash more stock to reach your desired consistency. Stir in the fresh or dried thyme.
7
Increase the heat to medium and allow the mixture to simmer uncovered for about 10 minutes. Stir in the double cream and let it cook for an additional 10 minutes until everything is heated through and the flavors meld together.
8
If you opt for potatoes, boil them separately until fork-tender, then chop them into small pieces. Stir them into the sauce, adjusting the thickness by adding remaining stock if necessary. Season with salt and pepper to taste.
9
Transfer the creamy filling into a shallow ovenproof dish, ensuring an even layer. Roll out the puff pastry and place it over the top, sealing the edges by pinching them gently. Cut a few slits in the pastry to allow steam to escape.
10
Bake the pot pie in a preheated oven at 200°C (Gas Mark 6) for 20-30 minutes, or until the pastry is puffed and golden brown.
11
Serve your delightful chicken and leek pot pie warm, alongside your choice of vegetables such as buttery carrots sprinkled with parsley or crisp green beans for a well-rounded meal.
Nutrition Information
23
Fat
16.67
Carbs
26.67
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken and Leek Pot Pie?
It is a comforting one-dish meal featuring tender chicken breasts, earthy mushrooms, and sweet leeks simmered in a rich, velvety sauce and topped with flaky puff pastry.
What cut of chicken should I use?
The recipe calls for 4 boneless, skinless chicken breasts cut into 1 to 2-inch bite-sized cubes.
How much olive oil is needed?
You will need 4 tablespoons of olive oil in total, divided for browning the chicken and sautéing the vegetables.
How do I brown the chicken effectively?
Heat 2 tablespoons of oil over medium-high heat and brown the chicken in batches to avoid overcrowding the pan, ensuring a golden crust develops.
How should the leeks be prepared?
The leeks should be washed thoroughly and sliced thinly before being sautéed.
How long do I sauté the onions and leeks?
Sauté the diced onion and sliced leeks in the remaining olive oil for about 10 minutes on low heat until they are tender and translucent.
Why is plain flour added to the vegetables?
One tablespoon of plain flour is stirred into the softened onions and leeks to act as a thickening agent for the sauce.
How long should the flour cook?
Allow the flour and vegetable mixture to cook for 2 minutes to remove the raw flour taste before adding liquids.
How do I add the chicken stock without lumps?
Gradually pour in the chicken stock while stirring continuously to ensure a smooth, lump-free sauce.
How much chicken stock is required?
The recipe suggests using 2 to 3 pints of chicken stock for the sauce, added gradually to reach the desired consistency.
When should the mushrooms be added?
Add the 6-10 quartered mushrooms back into the pan along with the browned chicken after the initial stock has begun to thicken.
How long does the filling need to simmer?
The mixture should simmer uncovered over medium heat for about 10 minutes before adding the cream, and another 10 minutes after adding the cream.
What type of cream is used for richness?
The recipe uses 100 ml of double cream to create a rich and velvety sauce.
Can I use dried herbs?
Yes, you can use either a pinch of fresh thyme or dried thyme to flavor the pie.
Are potatoes mandatory in this pot pie?
No, potatoes are optional. If used, 3-4 small potatoes should be boiled separately and chopped before being added to the filling.
What type of pastry is used for the topping?
The recipe calls for one 375g packet of premade puff pastry.
How do I prepare the pastry for baking?
Roll out the puff pastry, place it over the filling in an ovenproof dish, pinch the edges to seal, and cut a few slits to let steam escape.
What is the required oven temperature?
Preheat your oven to 200°C, which is Gas Mark 6.
How long does the pie take to bake?
The pot pie should bake for 20 to 30 minutes.
How do I know when the pie is finished?
The pie is ready when the puff pastry has become puffed and golden brown.
What are the suggested side dishes?
Serve the pie with buttered carrots sprinkled with parsley or crisp green beans for a well-rounded meal.
What is the calorie count per serving?
Each serving contains approximately 366 calories.
How much protein is in this recipe?
This dish provides 26.67 grams of protein per serving.
What is the fat content of the dish?
The recipe contains 23 grams of fat per serving.
How many carbohydrates are in a serving?
There are 16.67 grams of carbohydrates per serving.
Can I add bay leaves for extra flavor?
Yes, adding 1 to 2 bay leaves is an optional step for additional seasoning.
How many ingredients are in this recipe?
There are a total of 13 ingredients including optional items and seasonings.
Is this recipe suitable for families?
Yes, it is described as a family favorite that is perfect for cozy evenings or special gatherings.
What is the preparation for the onion?
The one medium onion should be diced before sautéing.
What should I do if the sauce is too thick?
If the sauce thickens excessively, you can add a splash more of the remaining chicken stock to reach your desired consistency.