Creamy Chicken, Bacon, and Leek Pot Pie with Puff Pastry
Indulge in this comforting and delectable Chicken, Bacon, and Leek Pot Pie, perfect for chilly evenings. The savory combination of tender shredded barbecue chicken, crispy bacon, and gently sautéed leeks and mushrooms are enveloped in a creamy sauce enriched with white wine and sour cream. Topped with a golden, flaky puff pastry crust, this pot pie is not only hearty and satisfying but also exceedingly easy to make. Each bite transports you to a cozy bistro, expertly blending French cooking charm with a beloved classic comfort food. Whether it's a family dinner or a gathering with friends, this dish is sure to be a hit!
4
Servings
375
Calories
13
Ingredients
Ingredients
bbq chicken
1 (flesh shredded)
button mushrooms
1 (metric cup sliced)
leeks
2 small (cleaned and sliced)
shallots
2 (chopped)
garlic
1 large clove (chopped)
white wine
1/2 (metric cup)
sour cream
1/2 (metric cup)
bacon
4 (large slices, chopped)
dried chives
1 (teaspoon)
olive oil
1 (tablespoon)
puff pastry
1 (sheet)
water
1 (metric cup)
flour
1 (tablespoon)
Instructions
1
Preheat your oven to 180°C (350°F).
2
Finely chop the shallots and garlic cloves.
3
In a heavy-bottomed medium-sized deep casserole, heat the olive oil over medium heat. Once hot, add the chopped shallots and garlic, sautéing gently until they become translucent.
4
Cut the bacon into small squares and add it to the pan. Cook until it's crispy, stirring frequently.
5
Trim the leeks by discarding the tough green tops about an inch above the white part. Carefully wash the remaining stalks to remove any dirt, then slice them into thin disks and add to the bacon mixture.
6
Once the leeks have softened, add the sliced button mushrooms to the pan, stirring until they become dark and tender.
7
Pour in the white wine and increase the heat to bring the mixture to a boil. Allow it to simmer for about 5 minutes to reduce slightly.
8
Stir in the shredded barbecue chicken, including any skin pieces, followed by the dried chives and a pinch of salt and pepper.
9
Add 1 cup of water to the mixture and bring it to a gentle simmer.
10
In a separate cup, mix the tablespoon of flour with a bit of water to create a paste. Gradually add this flour paste into the simmering mixture, stirring constantly until your desired thickness is reached. The filling should be slightly runnier than you want for a pie, as it will thicken during baking.
11
Stir in the sour cream until fully integrated, creating a rich, creamy filling.
12
Remove the casserole from the stove and fit a circle of puff pastry over the top. Use a fork to poke holes in the surface to allow steam to escape.
13
Transfer the pot pie to the preheated oven and bake for approximately 25-30 minutes or until the pastry is puffed and golden brown. Allow to cool slightly before serving.
Nutrition Information
22.5g
Fat
20g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in this chicken pot pie?
The main ingredients include shredded BBQ chicken, bacon, leeks, button mushrooms, shallots, garlic, white wine, and sour cream, all topped with puff pastry.
What type of chicken should I use for this recipe?
The recipe calls for one BBQ chicken with the flesh shredded, including skin pieces for extra flavor.
What is the recommended oven temperature?
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
How long does the pot pie need to bake?
The pie should bake for approximately 25 to 30 minutes until the puff pastry is golden brown and puffed.
How do I prepare the leeks for the filling?
Trim the tough green tops, wash the remaining stalks thoroughly to remove dirt, and then slice them into thin disks.
What is used to thicken the pot pie sauce?
The sauce is thickened using a paste made from one tablespoon of flour mixed with a small amount of water.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 375 calories.
Can I substitute the shallots?
While shallots provide a specific delicate flavor, you could likely use a small onion if shallots are unavailable.
How should I prepare the bacon?
Cut 4 large slices of bacon into small squares and cook them in the pan until crispy.
What type of pastry is used for the crust?
This recipe uses a single sheet of puff pastry cut into a circle to fit over the casserole dish.
Is wine necessary for this recipe?
The recipe uses half a metric cup of white wine to enrich the sauce, which is boiled for 5 minutes to reduce.
How do I prevent steam from getting trapped under the pastry?
Use a fork to poke several holes in the surface of the puff pastry before putting it in the oven.
What makes the sauce creamy?
The creaminess comes from adding half a metric cup of sour cream to the filling mixture before baking.
What type of mushrooms are best?
The recipe specifically recommends using sliced button mushrooms.
How much protein is in one serving?
There are 25 grams of protein per serving.
What is the fat content of this dish?
This dish contains 22.5 grams of fat per serving.
How many carbohydrates are per serving?
Each serving has 20 grams of carbohydrates.
What kind of oil should I use for sautéing?
One tablespoon of olive oil is used to sauté the aromatics.
Are there any specific herbs in this recipe?
Yes, one teaspoon of dried chives is added to the chicken mixture.
Should the filling be thick before it goes into the oven?
The filling should be slightly runnier than you want for a final pie, as it will continue to thicken during the baking process.
Can I use fresh garlic?
Yes, the recipe calls for one large clove of garlic, finely chopped.
How much water is added to the filling?
One metric cup of water is added and brought to a gentle simmer before thickening.
Do I need to cook the chicken from scratch?
No, this recipe is faster because it uses pre-cooked barbecue chicken.
What is the final texture of the puff pastry?
When finished, the puff pastry should be golden, flaky, and puffed up.
Is this a good recipe for winter?
Yes, it is described as a comforting and hearty meal perfect for chilly evenings.
How many ingredients are in this recipe?
There are a total of 13 ingredients used in this dish.
What kind of cooking vessel is recommended?
A heavy-bottomed, medium-sized deep casserole dish is ideal for both sautéing and baking the pie.
Should the shallots and garlic be browned?
No, they should be sautéed gently until they become translucent.
Is there a cooling period before serving?
It is recommended to allow the pot pie to cool slightly before serving for the best texture.