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a family sized chicken pot pie sitting on a kitchen bench

Chicken & Leek Pot Pie

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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