Chicken & Leek Pot Pie
There’s something incredibly comforting about a warm, flaky pot pie fresh out of the oven. This Chicken & Leek Pot Pie has become a staple in our household, especially on those cozy nights when we want something hearty and satisfying. The creamy filling, packed with tender chicken, savory leeks, and just the right blend of herbs, makes each bite feel like a warm hug. It’s one of those dishes that not only fills you up but also leaves you feeling truly nourished.
I initially decided to make this pot pie because I was looking for a meal that would bring the family together around the table. I wanted something that everyone would enjoy, from the picky eaters to those with heartier appetites. The combination of chicken and leeks is a classic, but adding a rich, creamy sauce and topping it with golden, buttery puff pastry elevates this dish to a whole new level. It’s always a hit, and I love that it’s versatile enough to adapt to different preferences.
The first time I made this, my family’s reactions were priceless. My kids couldn’t wait to dig in, and my partner kept going back for seconds. It’s become our go-to comfort meal, and I think it’s safe to say that this pot pie holds a special place in our kitchen. I’m so excited to share it with you all, and I hope it brings as much joy to your table as it has to ours.
Questions I Often Get Asked About This Recipe
Can I use other vegetables in the filling?
Absolutely! While leeks and chicken are the stars of this dish, you can easily add vegetables like carrots, celery, or peas for extra flavor and texture.
Can I make this recipe ahead of time?
Yes! You can prepare the filling in advance and refrigerate it for up to two days. Just add the pastry and bake when you’re ready to serve.
What type of pastry should I use?
Puff pastry works best for this recipe, as it creates a beautifully flaky, golden crust. However, you can also use pie crust if that’s what you have on hand.
Can I use cooked chicken instead of raw?
Definitely. Using cooked rotisserie chicken can save time. Just skip the initial cooking step for the chicken in the recipe instructions.
How do I reheat leftovers?
To keep the pastry from getting soggy, reheat leftovers in the oven at 350°F until warmed through, about 15-20 minutes.
What You Need to Make Chicken & Leek Pot Pie
Ingredients:
1 sheet of puff pastry, thawed
1 lb chicken breast, cubed
1 large leek, sliced and cleaned
1 small onion, diced
2 garlic cloves, minced
1 cup potatoes, cubed
1 cup chicken broth
1/2 cup heavy cream
2 tbsp flour
2 tbsp butter
Fresh thyme sprigs
Salt and pepper to taste
Olive oil for cooking
Special Equipment:
9-inch pie dish or baking dish
Rolling pin (if needed for pastry)
How to Make Chicken & Leek Pot Pie
Prepare the Filling: In a large skillet, heat a splash of olive oil over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook until golden brown. Remove the chicken and set it aside.
Cook the Vegetables: In the same skillet, melt the butter and add the onions and leeks. Sauté until they’re soft and fragrant, about 5 minutes. Add the garlic and cook for another minute.
Add the Potatoes and Chicken: Return the chicken to the skillet and add the potatoes. Sprinkle the flour over the mixture and stir until everything is coated.
Make the Sauce: Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the heavy cream and a few sprigs of thyme. Simmer until the sauce thickens and the potatoes are tender, about 10 minutes. Adjust seasoning as needed.
Assemble the Pot Pie: Pour the filling into your pie dish. Roll out the puff pastry to fit over the top of the dish. Lay it over the filling and trim any excess. Use a fork to press down the edges, sealing the pastry to the dish.
Bake: Preheat your oven to 400°F (200°C). Place the pot pie in the oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Serve: Let the pie cool slightly before serving, and garnish with fresh thyme if desired. Enjoy!
Tips for Making the Best Chicken & Leek Pot Pie
Keep Your Pastry Cold: Cold pastry will puff up better and create that perfect, flaky texture. Avoid handling it too much to keep it from warming up.
Use Fresh Leeks: Make sure to thoroughly clean your leeks, as they often have dirt between their layers. Fresh leeks will add a sweeter, more delicate flavor.
Don’t Rush the Sauce: Allowing the sauce to simmer and thicken is crucial. This ensures that the filling has a rich, creamy consistency and doesn’t turn watery.
Add a Hint of Mustard: For a little extra depth of flavor, try adding a teaspoon of Dijon mustard to the filling.
Experiment with Herbs: Thyme is classic, but rosemary or sage can also work well in this dish. Feel free to experiment with herbs that you and your family enjoy.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was so easy and delicious! Perfect for busy weeknights, and my kids loved it!” – Jenna K.
⭐️⭐️⭐️⭐️ “Great recipe, but I might add more garlic next time for extra flavor. Definitely a keeper!” – Tom R.
⭐️⭐️⭐️⭐️⭐️ “Made this for Sunday dinner, and it was a hit! The puff pastry crust was perfectly flaky.” – Sarah L.
⭐️⭐️⭐️ “Tasty, but I felt it needed a bit more salt. I’ll adjust that next time!” – Mike G.
⭐️⭐️⭐️⭐️⭐️ “Comfort food at its finest! I used rotisserie chicken, and it saved so much time. Highly recommend!” – Linda T.
Printable Recipe
Chicken & Leek Pot Pie
Warm, flaky, and oh-so-comforting, this Chicken & Leek Pot Pie is the perfect dish to bring the family together. Loaded with tender chicken, creamy potatoes, and flavorful leeks, it’s topped with a golden puff pastry crust that everyone will love.
Ingredients
- 1 sheet of puff pastry, thawed
- 1 lb chicken breast, cubed
- 1 large leek, sliced and cleaned
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup potatoes, cubed
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp flour
- 2 tbsp butter
- Fresh thyme sprigs
- Salt and pepper to taste
- Olive oil for cooking
- Special Equipment:
- 9-inch pie dish or baking dish
- Rolling pin (if needed for pastry)
Instructions
- Prepare the Filling: In a large skillet, heat a splash of olive oil over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook until golden brown. Remove the chicken and set it aside.
- Cook the Vegetables: In the same skillet, melt the butter and add the onions and leeks. Sauté until they’re soft and fragrant, about 5 minutes. Add the garlic and cook for another minute.
- Add the Potatoes and Chicken: Return the chicken to the skillet and add the potatoes. Sprinkle the flour over the mixture and stir until everything is coated.
- Make the Sauce: Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the heavy cream and a few sprigs of thyme. Simmer until the sauce thickens and the potatoes are tender, about 10 minutes. Adjust seasoning as needed.
- Assemble the Pot Pie: Pour the filling into your pie dish. Roll out the puff pastry to fit over the top of the dish. Lay it over the filling and trim any excess. Use a fork to press down the edges, sealing the pastry to the dish.
- Bake: Preheat your oven to 400°F (200°C). Place the pot pie in the oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Serve: Let the pie cool slightly before serving, and garnish with fresh thyme if desired. Enjoy!
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If You Enjoyed This Recipe, Please Share!
If this Chicken & Leek Pot Pie brought some warmth to your dinner table, I’d love for you to share it with others! Spread the love by pinning it on Pinterest, sharing a photo on Instagram, or tagging me so I can see your delicious creations. There’s nothing better than good food shared with loved ones, and I hope this recipe becomes a favorite in your home as well.
