Chicken & Leek Pot Pie with Herb Biscuit Topping

Name: Chicken & Leek Pot Pie with Herb Biscuit Topping
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 kg Boneless, skinless chicken thighs, cut into 1-inch pieces; 2 large Leeks, white and light green parts only, sliced; 2 medium Carrots, peeled and diced; 2 cloves Garlic, minced; 1/4 cup All-purpose flour; 3 cups Chicken broth; 1/2 cup Heavy cream; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 cup Frozen peas; 2 cups All-purpose flour (for biscuits); 1 tbsp Baking powder (for biscuits); 1/2 tsp Salt (for biscuits); 1/2 cup Cold unsalted butter, cubed (for biscuits); 3/4 cup Buttermilk (for biscuits); 2 tbsp Fresh parsley, chopped (for biscuits); 1 tbsp Fresh chives, chopped (for biscuits)

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This hearty Chicken & Leek Pot Pie is the perfect dish for a chilly March evening. Succulent pieces of chicken are simmered with tender leeks and carrots in a rich, savory cream sauce, then generously topped with homemade, flaky biscuits infused with fresh herbs. It's a satisfying and flavorful meal that evokes warmth and comfort, ideal for a family dinner.

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Chicken & Leek Pot Pie with Herb Biscuit Topping

Prep Time25 min

Cook Time45 min

Servings6 servings

DifficultyMedium

Equipment

Large oven-safe skillet or Dutch ovenMixing bowlsPastry blender (optional)

Instructions

1
Preheat oven to 200°C (400°F). Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2
Add sliced leeks and diced carrots to the same skillet. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in 1/4 cup flour and cook for 1 minute.
3
Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in heavy cream, dried thyme, salt, and pepper. Return the cooked chicken to the skillet. Reduce heat to low and simmer for 10 minutes, or until the sauce slightly thickens. Stir in frozen peas.
4
While the filling simmers, prepare the biscuits: In a large bowl, whisk together 2 cups flour, baking powder, and 1/2 tsp salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in buttermilk, fresh parsley, and chives until just combined. Do not overmix.
5
Drop spoonfuls of biscuit dough evenly over the hot chicken and leek filling in the skillet. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling. Let stand for a few minutes before serving.

Nutrition

Calories620 kcal

Protein45g

Fat35g

Carbohydrates

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breast, but chicken thighs tend to stay more tender and flavorful during cooking. Adjust cooking time accordingly to prevent the breast from drying out.

How can I make the biscuits extra flaky?

Ensure your butter is very cold and work quickly when cutting it into the flour. Avoid overmixing the dough; just combine until barely cohesive for a tender, flaky texture.

Can this pot pie be made ahead?

You can prepare the chicken and leek filling a day in advance and store it in the refrigerator. Prepare the biscuit dough just before baking and assemble the pie, then bake as directed. It's best served fresh.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.