Creamy Chicken and Leek Pot Pie with Flaky Pastry

Name: Creamy Chicken and Leek Pot Pie with Flaky Pastry
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Unsalted butter; 1 tbsp Olive oil; 1 lb Boneless, skinless chicken breasts, cut into 1-inch cubes; 2 medium Leeks, white and light green parts only, thinly sliced; 2 medium Carrots, peeled and diced; 2 stalks Celery, diced; 1 clove Garlic, minced; 1/4 cup All-purpose flour; 2 cups Chicken broth; 1/2 cup Heavy cream; 1 tsp Dried thyme; 1/2 tsp Salt, or to taste; 1/4 tsp Black pepper, or to taste; 1 sheet Frozen puff pastry, thawed; 1 large Egg, beaten (for egg wash); 2 tbsp Fresh parsley, chopped (for garnish)

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Perfect for a cozy March evening meal, this pot pie combines succulent pieces of chicken breast with thinly sliced leeks, carrots, and celery in a rich, herbed cream sauce. Topped with a store-bought puff pastry that bakes up beautifully golden and flaky, it's a hearty and satisfying dish that brings warmth and a touch of early spring freshness to your table. A true classic American comfort food with an elegant twist.

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Creamy Chicken and Leek Pot Pie with Flaky Pastry

Prep Time25 min

Cook Time45 min

Servings6 servings

DifficultyMedium

Equipment

Large oven-safe skillet or Dutch ovenWhisk9-inch pie dish (if not using skillet)Basting brush

Instructions

1
Preheat oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, melt butter and olive oil over medium-high heat. Add chicken cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
2
Add sliced leeks, diced carrots, and diced celery to the same pan. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened. Add minced garlic and cook for another minute until fragrant.
3
Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the chicken broth, then stir in the heavy cream and dried thyme. Bring the mixture to a simmer, stirring, until the sauce thickens, about 3-5 minutes.
4
Return the cooked chicken to the pan with the thickened sauce and vegetables. Season with salt and black pepper to taste. Stir everything together well. If not using an oven-safe skillet, transfer the mixture to a 9-inch pie dish or similar baking dish.
5
Roll out the thawed puff pastry slightly larger than your baking dish. Place the puff pastry over the filling, trimming any excess or crimping the edges to seal. Cut a few small slits in the top of the pastry to allow steam to escape. Brush the top with the beaten egg wash.
6
Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the filling is hot and bubbling. Let the pot pie rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.

Nutrition

Calories520 kcal

Protein35g

Fat32g

Carbohydrates

Frequently Asked Questions

Can I make this pot pie ahead of time?

Yes, you can prepare the filling a day in advance and store it in the refrigerator. When ready to bake, transfer the cold filling to your baking dish, top with puff pastry, egg wash, and bake as directed, adding an extra 5-10 minutes to the baking time if needed.

What other vegetables can I add?

Feel free to add other quick-cooking vegetables like frozen peas, green beans, or corn during the last few minutes of simmering the sauce. Mushrooms would also be a delicious addition.

How do I store and reheat leftovers?

Store any leftover pot pie covered in the refrigerator for up to 3 days. To reheat, you can warm individual portions in the microwave, though the pastry may soften. For a crispier crust, reheat in an oven or toaster oven at 350°F (175°C) until heated through.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.