Lemon Thyme Chicken and Leek Pot Pie
Indulge in the delightful flavors of our Lemon Thyme Chicken and Leek Pot Pie. This comforting dish features tender, succulent chicken thighs lovingly cooked with fresh leeks, vibrant carrots, and aromatic garlic, all enhanced by the zesty brightness of lemon and fragrant thyme. The filling is encased in a flaky puff pastry lid, providing the perfect contrast of textures. Ideal for meal prep, you can prepare this dish ahead of time and simply bake when it's time to feast. Serve alongside creamy mashed potatoes and sweet peas to create a meal that warms the heart and satisfies the soul.
N/A
Servings
297
Calories
15
Ingredients
Ingredients
Olive oil
2 tablespoons
Chicken thighs
750 g (boned, skinned and cut into large chunks)
Carrot
1 (large dice)
Leek
1 (thick sliced (use only the white part))
Celery rib
1 (diced)
Garlic cloves
2 (minced)
Thyme, dried
3/4-1 teaspoon
Plain flour
2 tablespoons
Chicken stock
250 ml
White wine
50 ml
Lemon juice
1 tablespoon
Pepper
(to taste)
Salt
(to taste)
Frozen puff pastry
1 large sheet
Egg
1 (beaten (optional for glazing))
Instructions
1
Start by cutting the chicken thighs into large bite-sized pieces. Toss the chicken with flour in a plastic bag, shaking off any excess flour.
2
In a large skillet or frying pan, heat olive oil over medium-high heat. Cook the chicken in two batches, ensuring each piece is sealed and lightly browned. Once done, remove the chicken from the pan and set aside.
3
In the same pan, add a little more oil if needed and then add the sliced leek, diced carrot, minced garlic, and dried thyme. Sauté for 2-3 minutes until the vegetables soften.
4
Stir in the chicken stock and white wine, bringing the mixture to a simmer. Allow it to cook for about 15 minutes, letting the flavors meld. Afterward, add lemon juice and season with salt and pepper to taste.
5
Transfer the chicken and vegetable mixture into a pie dish, spreading it out evenly. Carefully lay the puff pastry over the top, pressing down on the edges to seal. If desired, brush the pastry with a beaten egg for a golden finish.
6
Preheat your oven to 190°C (375°F) and bake for 15-20 minutes, or until the pastry is puffed and golden brown.
7
Remove from the oven, let it cool slightly, serve with creamy mashed potatoes and peas, and enjoy!
Nutrition Information
17
Fat
18
Carbs
22
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Lemon Thyme Chicken and Leek Pot Pie.
What type of chicken is recommended for this pot pie?
The recipe calls for 750g of boned and skinned chicken thighs cut into large chunks.
How should the chicken be prepared before cooking?
The chicken should be tossed with plain flour in a plastic bag, shaking off any excess flour.
What type of pastry is used for the lid?
One large sheet of frozen puff pastry is used to cover the pie.
Which vegetables are included in the filling?
The filling includes leek, carrot, celery rib, and garlic.
What herbs provide the main aroma for this dish?
Dried thyme is the primary herb used in this recipe.
What liquids are used to make the sauce?
The sauce consists of chicken stock, white wine, and lemon juice.
How long should you sauté the vegetables?
Sauté the leek, carrot, garlic, and thyme for 2-3 minutes until they soften.
How long does the filling mixture need to simmer?
The mixture should simmer for about 15 minutes to let the flavors meld.
What temperature should the oven be set to?
Preheat the oven to 190°C or 375°F.
How long does the pot pie take to bake?
The pie takes 15-20 minutes to bake until the pastry is puffed and golden brown.
Is there a recommended glaze for the pastry?
Yes, you can brush the pastry with a beaten egg for a golden finish.
What are the suggested side dishes?
Serve the pie with creamy mashed potatoes and sweet peas.
Can this recipe be used for meal prep?
Yes, you can prepare the filling and pastry ahead of time and bake it when you're ready to feast.
Can I substitute chicken thighs for another cut?
While thighs are recommended for succulence, you can use chicken breast if preferred, though it may be less tender.
Which part of the leek should I use?
The recipe specifies using only the white part of the leek, sliced thickly.
How many calories are in a serving of this pie?
There are approximately 297 calories per serving.
What is the fat content per serving?
The dish contains 17g of fat per serving.
How much protein does this dish provide?
Each serving contains 22g of protein.
What is the carbohydrate content per serving?
The carbohydrate content is 18g per serving.
How should the chicken be cut for the recipe?
The chicken should be cut into large bite-sized pieces.
What is the purpose of cooking the chicken in two batches?
Cooking in batches ensures each piece is properly sealed and lightly browned rather than steaming in the pan.
When do you add the lemon juice to the mixture?
Lemon juice is added after the filling has simmered for 15 minutes.
How do you secure the puff pastry to the pie dish?
Carefully lay the pastry over the filling and press down on the edges to seal it.
How do I know when the pie is finished cooking?
The pie is ready when the pastry has puffed up and turned a golden brown color.
Can the white wine be substituted with something else?
If you prefer not to use wine, you can replace it with an equal amount of additional chicken stock.
What type of flour is used for coating?
The recipe calls for 2 tablespoons of plain flour.
How much olive oil is required for the dish?
You will need 2 tablespoons of olive oil for sautéing and browning.
What seasonings should be added before baking?
Season the mixture with salt and pepper to taste before transferring it to the pie dish.
Is the egg wash glaze mandatory?
No, the beaten egg is optional but it helps achieve a beautiful golden finish on the puff pastry.