Description
Creamy Chicken and Leek Pot Pie features tender chicken, sweet leeks, and peas in a rich, velvety cream sauce, all encased in a golden, flaky puff pastry crust. Perfect for comforting dinners.
Ingredients
Scale
- 1 lb boneless chicken thighs, diced
- 2 leeks, cleaned and sliced
- 1 cup peas, fresh or frozen
- 1 sheet puff pastry
- 1 cup chicken stock
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Your Equipment: Preheat oven to 400°F and lightly grease a baking dish.
- Combine Ingredients: In a skillet, melt butter and sauté leeks until tender. Add chicken and cook until lightly browned. Sprinkle flour and stir to coat.
- Prepare Your Cooking Vessel: Pour in chicken stock and heavy cream, whisking until thickened. Stir in peas, thyme, salt, and pepper. Transfer filling to the baking dish.
- Assemble the Dish: Lay puff pastry over the filling, trimming edges. Crimp edges and score top for steam release.
- Cook to Perfection: Brush pastry with egg wash if desired. Bake 25–30 minutes until golden and puffed.
- Finishing Touches: Let rest 5–10 minutes before serving. Garnish with thyme if desired.
- Serve and Enjoy: Serve with steamed vegetables or salad.
Notes
- Use cold puff pastry for best flakiness.
- Sauté leeks gently to avoid bitterness.
- Rest pie before serving to prevent runny filling.
- Leftovers can be stored in the fridge for 3–4 days and reheated in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg