Chicken and Leek Pot Pie
Chicken and Leek Pot Pie
Ingredients
- 700 g chicken thighs, diced
- 2 leeks, chopped
- 1 heaped tablespoon flour
- 2 tablespoons butter
- 1 tablespoon rosemary, finely chopped, plus more for garnish
- 150 ml double cream
- 500 ml chicken stock
- 1 teaspoon black pepper, plus more for garnish
- 1 tablespoon lemon zest
- 1 teaspoon paprika
- 1 tablespoon Parmesan cheese, sprinkle, optional
- 320 g puff pastry
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 200 degrees Celsius. In a large pan, add 2 tablespoons of butter and melt over medium heat. Add the diced chicken thighs and fry for approximately 10 minutes, or until cooked through and lightly browned.
⏱️ 10 min•🌡️ 200
- 2
Add the chopped leeks to the pan with the chicken. Cook on medium heat, stirring occasionally, until the leeks have reduced in size and softened, about 5-7 minutes.
⏱️ 7 min
- 3
Sprinkle the heaped tablespoon of flour over the chicken and leeks. Stir well to coat everything, then gradually add the chicken stock, stirring continuously to prevent lumps and allow the sauce to thicken.
⏱️ 5 min
- 4
Once the sauce has thickened to your desired consistency, stir in the double cream, lemon zest, finely chopped rosemary, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Mix well and remove from heat.
⏱️ 3 min
- 5
Pour the chicken and leek filling into an oven-safe pie dish or individual ramekins. Cut the puff pastry into squares or strips and arrange them on top of the pie filling, creating a lattice or full crust. Brush the pastry with the beaten egg wash.
⏱️ 10 min
- 6
Optionally, sprinkle the top of the pastry with a little more finely chopped rosemary, black pepper, and a sprinkle of Parmesan cheese. Place the pot pie in the preheated oven and bake for approximately 25 minutes, or until the pastry is golden brown and puffed up.
⏱️ 25 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Leek Pot Pie
- 700 g chicken thighs, diced
- 2 leeks, chopped
- 1 heaped tablespoon flour
- 2 tablespoons butter
- 1 tablespoon rosemary, finely chopped, plus more for garnish
- 150 ml double cream
- 500 ml chicken stock
- 1 teaspoon black pepper, plus more for garnish
- 1 tablespoon lemon zest
- 1 teaspoon paprika
- 1 tablespoon Parmesan cheese, sprinkle, optional
- 320 g puff pastry
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 200 degrees Celsius. In a large pan, add 2 tablespoons of butter and melt over medium heat. Add the diced chicken thighs and fry for approximately 10 minutes, or until cooked through and lightly browned.
⏱️ 10 min•🌡️ 200 - 2
Add the chopped leeks to the pan with the chicken. Cook on medium heat, stirring occasionally, until the leeks have reduced in size and softened, about 5-7 minutes.
⏱️ 7 min - 3
Sprinkle the heaped tablespoon of flour over the chicken and leeks. Stir well to coat everything, then gradually add the chicken stock, stirring continuously to prevent lumps and allow the sauce to thicken.
⏱️ 5 min - 4
Once the sauce has thickened to your desired consistency, stir in the double cream, lemon zest, finely chopped rosemary, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Mix well and remove from heat.
⏱️ 3 min - 5
Pour the chicken and leek filling into an oven-safe pie dish or individual ramekins. Cut the puff pastry into squares or strips and arrange them on top of the pie filling, creating a lattice or full crust. Brush the pastry with the beaten egg wash.
⏱️ 10 min - 6
Optionally, sprinkle the top of the pastry with a little more finely chopped rosemary, black pepper, and a sprinkle of Parmesan cheese. Place the pot pie in the preheated oven and bake for approximately 25 minutes, or until the pastry is golden brown and puffed up.
⏱️ 25 min•🌡️ 200