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Preheat your oven to 400°F (200°C).

Season the chicken pieces generously with salt and pepper.

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. The chicken does not need to be cooked through at this stage. Remove chicken from the skillet and set aside.

Reduce heat to medium. Add butter to the skillet. Once melted, add the sliced leeks, diced carrots, and diced celery. Sauté for 8-10 minutes, or until the vegetables are softened.

Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to create a roux.

Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, then stir in the heavy cream. Cook, stirring occasionally, until the sauce thickens, about 3-5 minutes.

Return the browned chicken to the skillet. Stir in the frozen peas, fresh thyme, fresh parsley, salt, and pepper. Mix everything thoroughly. Remove from heat.

If your skillet is not oven-safe, transfer the filling to a 9-inch pie dish or a similar-sized baking dish.

Unroll one pie crust and place it over the filling. Trim any excess crust, leaving about a 1/2-inch overhang. Crimp the edges to seal, or press with a fork.

Cut a few slits in the top crust to allow steam to escape. Brush the top of the crust with the beaten egg wash.

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges loosely with aluminum foil.

Let the pot pie rest for 10 minutes before serving to allow the filling to set.


Preheat your oven to 400°F (200°C).

Season the chicken pieces generously with salt and pepper.

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. The chicken does not need to be cooked through at this stage. Remove chicken from the skillet and set aside.

Reduce heat to medium. Add butter to the skillet. Once melted, add the sliced leeks, diced carrots, and diced celery. Sauté for 8-10 minutes, or until the vegetables are softened.

Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to create a roux.

Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, then stir in the heavy cream. Cook, stirring occasionally, until the sauce thickens, about 3-5 minutes.

Return the browned chicken to the skillet. Stir in the frozen peas, fresh thyme, fresh parsley, salt, and pepper. Mix everything thoroughly. Remove from heat.

If your skillet is not oven-safe, transfer the filling to a 9-inch pie dish or a similar-sized baking dish.

Unroll one pie crust and place it over the filling. Trim any excess crust, leaving about a 1/2-inch overhang. Crimp the edges to seal, or press with a fork.

Cut a few slits in the top crust to allow steam to escape. Brush the top of the crust with the beaten egg wash.

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges loosely with aluminum foil.

Let the pot pie rest for 10 minutes before serving to allow the filling to set.
