Chicken and Leek Pot Pie with Puff Pastry

• 2 tablespoons unsalted butter
• 2 medium leeks, cleaned and sliced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded or diced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large skillet, melt butter over medium heat. Add leeks and garlic, sauté until softened.
3. 3 Stir in flour, cook for 1 minute. Gradually whisk in chicken broth and cream, bring to a simmer until thickened.
4. 4 Add shredded chicken, thyme, salt, and pepper. Remove from heat.
5. 5 Pour mixture into a greased 9-inch pie dish.
6. 6 Roll out puff pastry to fit over the pie, trim edges, and cut a few slits for ventilation.
7. 7 Brush pastry with beaten egg for a golden finish.
8. 8 Bake for 30-35 minutes until pastry is puffed and golden.
9. 9 Let stand for 5 minutes before serving. Garnish with parsley if desired.

Equipment

• skillet
• 9-inch pie dish
• rolling pin

Variations

• Add peas or carrots to the filling for extra veggies.
• Use turkey instead of chicken for a lighter option.

Substitutions

• If you don’t have heavy cream, substitute with half-and-half or milk for a lighter version.

Pairings

• Pairs well with a glass of Chardonnay or a hoppy IPA.

Nutrition

Tips

• Use store-bought rotisserie chicken for a quicker prep.
• For extra flavor, add a splash of white wine with the broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of green beans or a crisp garden salad for a complete meal.

FAQ