Creamy Chicken and Leek Pot Pie
Creamy Chicken and Leek Pot Pie
Ingredients
For the Pie Filling
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 leeks, white and light green parts only, thinly sliced and thoroughly washed
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pie Crust
- 2 refrigerated pie crusts, (one 14.1-ounce package)
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Season the chicken pieces generously with salt and pepper.
⏱️ 2 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 10 min
- 5
Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to create a roux.
⏱️ 1 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 3 min
- 8
If your skillet is not oven-safe, transfer the filling to a 9-inch pie dish or a similar-sized baking dish.
⏱️ 2 min
- 9
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.
⏱️ 3 min
- 10
Cut a few slits in the top crust to allow steam to escape. Brush the top of the crust with the beaten egg wash.
⏱️ 2 min
- 11
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.
⏱️ 40 min•🌡️ 400
- 12
Let the pot pie rest for 10 minutes before serving to allow the filling to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Leek Pot Pie
Ingredients
For the Pie Filling
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 leeks, white and light green parts only, thinly sliced and thoroughly washed
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pie Crust
- 2 refrigerated pie crusts, (one 14.1-ounce package)
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Season the chicken pieces generously with salt and pepper.
⏱️ 2 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 10 min - 5
Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to create a roux.
⏱️ 1 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 3 min - 8
If your skillet is not oven-safe, transfer the filling to a 9-inch pie dish or a similar-sized baking dish.
⏱️ 2 min - 9
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.
⏱️ 3 min - 10
Cut a few slits in the top crust to allow steam to escape. Brush the top of the crust with the beaten egg wash.
⏱️ 2 min - 11
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.
⏱️ 40 min•🌡️ 400 - 12
Let the pot pie rest for 10 minutes before serving to allow the filling to set.
⏱️ 10 min