Creamy Chicken and Leek Pot Pie

Name: Creamy Chicken and Leek Pot Pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 individual pies
Cuisine: Deutsch
Ingredients: 1 tbsp Olive Oil; 1 lb Boneless, Skinless Chicken Breast, cut into 1-inch cubes; 2 tbsp Unsalted Butter; 2 medium Leeks, white and light green parts only, thinly sliced and rinsed well; 2 Carrots, diced; 1/4 cup All-Purpose Flour; 1.5 cups Chicken Broth; 1/2 cup Heavy Cream; 1/2 cup Frozen Peas; 1 tsp Dried Thyme; Salt and Black Pepper to taste; 1 sheet (14 oz) Frozen Puff Pastry, thawed; 1 large Egg, beaten (for egg wash)

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This Creamy Chicken and Leek Pot Pie is a delightful and warming meal, perfect for a chilly March evening. Featuring succulent pieces of chicken and tender leeks, carrots, and peas bathed in a velvety, herb-infused sauce, all encased under a golden, flaky puff pastry crust. It's a truly satisfying and elegant comfort food that's easier to make than it looks.

speichern

Prep Time25 min

Cook Time35 min

Servings4 individual pies

DifficultyMedium

Equipment

Large Skillet4 Ramekins or individual pie dishesRolling PinPastry Brush

Instructions

1
Preheat oven to 400°F (200°C). Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
2
Reduce heat to medium, add butter to the skillet. Once melted, add sliced leeks and diced carrots. Sauté for 5-7 minutes until softened. Stir in flour and cook for 1 minute, stirring constantly, to create a roux.
3
Gradually whisk in chicken broth until smooth, then stir in heavy cream and dried thyme. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens. Return the cooked chicken to the skillet, add frozen peas, and season with salt and pepper to taste. Remove from heat.
4
Divide the chicken and vegetable mixture evenly among four 10-12 ounce ramekins or individual pie dishes. Cut the thawed puff pastry into four squares slightly larger than the tops of your ramekins. Place a pastry square over each ramekin, pressing gently around the edges to seal.
5
Brush the top of each puff pastry with the beaten egg wash. You can cut a small vent in the center of each pastry with a sharp knife to allow steam to escape.
6
Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed, and the filling is hot and bubbling. Let cool for a few minutes before serving.

Nutrition

Calories700 kcal

Protein35g

Fat48g

Carbohydrates

Frequently Asked Questions

Can I make one large pot pie instead of individual ones?

Yes, you can use a 9-inch pie dish. Simply pour all the filling into the dish, cover with the entire sheet of puff pastry, brush with egg wash, and bake for 30-35 minutes until golden and bubbly.

What other vegetables can I use?

Broccoli florets, mushrooms, or parsnips would also work well in this recipe. Add them along with the leeks and carrots, adjusting cooking time as needed.

Can I prepare the filling ahead of time?

Yes, the chicken and leek filling can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before assembling with the puff pastry and baking.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.