Chicken & Leek Pot Pie

This Chicken and Leek Pot Pie is the perfect weeknight dinner for the whole family! Made with flakey puff pastry and a creamy chicken pie filling, it’s sure to satisfy any comfort food craving!

I love a delicious chicken pot pie! Creamy and comforting, it’s one of my go-to budget-friendly comfort foods. And it’s so easy to make!

What Goes in This Chicken Pot Pie?

All the ingredients for this chicken pie are pretty basic. Other than chicken and leeks, you’ll need…

Garlic – I use two cloves of garlic in this recipe but you can use more if you want. Never let a recipe tell you how much garlic you need!

Butter – Cooking the leeks in butter and some pepper gives the pie filling such a delicious flavour! Butter makes everything better.

Stock – Chicken stock gives this pie some extra chicken-y goodness!

Cream – To make a delicious creamy pie filling, you’ll obviously need some cream.

Flour – This is what makes the filling thicken up.

Egg – It’s vital to brush your pastry with a beaten egg to ensure it goes golden brown and flakey in the oven.

Helpful Tips & Tricks

This chicken & leek pot pie is super easy to make but if you want the best results, here are my top tips for success…

• Don’t boil the chicken. Once the creamy leek mixture has thickened, reduce the heat to a gentle simmer BEFORE adding the shredded chicken. If you allow the chicken to boil, it will become tough.
• This recipe is a great way to use up leftover roast chicken. Just substitute the chicken breasts for 2 cups of shredded leftover chicken and continue as normal!
• Not a fan of family-sized pot pies? Then simply make mini pot pies! Just cut both sheets of pastry into quarters and use ramekins instead of a pie dish. Or you can use a pie maker if you don’t want pot pies.
• The chicken and leek pie filling can easily be frozen for up to 3 months. Pour mixture into either a large zip lock bag or a freezer-safe container and defrost in a large saucepan when you’re ready to make your pie.

Chicken & Leek Pot Pie

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Australian

Servings 6 people

Ingredients

  

• 2 sheets frozen puff pastry
• 2 chicken breasts see notes
• 1 tsp oil
• 1 tbsp butter
• 1 medium leek finely diced
• pepper to taste
• 2 cloves garlic finely diced
• 2 tbsp plain flour
• 250ml chicken stock
• 150ml thickened cream
• salt to taste
• 1 egg whisked

Instructions

 

• Preheat oven to 180°C and spray a baking tray with cooking spray. Set pastry aside to thaw.
• Place chicken on prepared tray and bake for 30-35 mins or until just cooked through. Shred chicken using two forks and set aside.
• In a large saucepan, heat oil and butter on medium heat. Add leeks and pepper and sauté for 5 mins or until tender. Add garlic and sauté for 2-3 mins before adding flour. Stir to evenly coat leeks in flour and add stock and cream.
• Bring to a boil, whisking constantly until the mixture starts to thicken, about five mins. Turn heat down and allow mixture to return to a gentle simmer.
• Add shredded chicken and stir to combine. Allow to simmer gently until mixture has reduced. Taste for seasoning and add salt, if necessary. Remove from heat and set aside.
• Line a large pie dish with one sheet of pastry. Spoon pie filling into pie dish and top with remaining sheet of pastry. Poke a hole in the centre and brush with beaten egg. Sprinkle over sesame seeds and bake for 25-30 mins or until golden brown.

Notes

1. This recipe is perfect for when you have leftover roast chicken! Just substitute 2 cups of shredded leftover chicken for the breasts.
2. You may not need to add salt to this recipe, depending on your tastes. Taste as you go and add if needed!

Keyword Baking Recipes, Budget Meal, Chicken Breasts, Chicken Recipes, Pastries, Pot Pies, Weeknight Meal, Winter Warmer