Homemade Chicken Pot Pie Recipe with Leeks

A fabulous family dinner dish, Homemade chicken pot pie recipe with leeks is one of my favourite, and I always go back to it the weather is cold and all I need is a plate of comfort food to keep me going.

Or even when the weather is nice, you really can’t go wrong with a good old Homemade chicken pot pie recipe, no matter the season. It is such a delicious recipe, I could honestly have a huge pie all by myself. This dish is just beautiful, you take it out of the oven, and you know that the whole world is yours.

Cooking the pastry properly can be such a task, my advice is to roll it really thinly before placing it on top of the chicken mixture, otherwise it does not cook properly if it is too thick. But if you buy the ready-rolled pastry, then job done, nothing to worry about.

Just roll it over the chicken. Also, make sure that you allow plenty of time for the chicken to be cooled completely, in order to avoid sogginess. Otherwise, just enjoy this yummy pie!

British people can’t have enough of pies, both savoury and sweet, they definitely are a family favourite when we talk about most-loved recipes, and the combination chicken and leek must be right there at the top of the list. On the sweet side, the apple pie is another favourite, and we can really tell why, it really is delish.

Did you know that the humble pie has been around since ancient times? Maybe not quite in the form we know today, but the fact that it is still such a popular dish says a lot about it.

I certainly love pies, they might not be the kind of dish you go for if you love your slim waist, but you know what, comfort food is all about indulging, and pies are the perfect treat. If you have any leftovers, this Leftover turkey pot pie with brussels sprouts will go down a treat.

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Homemade chicken pot pie recipe with leeks

Prep Time

35 mins

Cook Time

20 mins

Total Time

55 mins

 

Homemade chicken pot pie recipe with leeks, the perfect comfort food no matter the season.

Course: Main Course

Cuisine: English

Servings: 4 people

Calories: 376 kcal

Author: Daniela Anderson

Ingredients

• 2 chicken breasts (about 500 g)
• 1 leek, chopped
• 1 carrot, chopped
• 1 tbsp vegetable oil
• a knob of butter
• 1 cup chicken stock
• 1/2 cup milk
• 1 tbsp plain flour
• salt and pepper to taste
• paprika (optional)
• 1 ready-rolled shortcrust pastry
• 1 tsp semolina

Metric - US Customary

Instructions

1. Dice the chicken, and add half of tablespoon of oil to a pan.

2. Lightly brown the chicken pieces, then remove from the pan and set aside.

3. In the same pan, add the remaining oil and the butter and sauté the leek until tender. 

4. Add the carrot and chicken pieces, pour over the chicken stock and leave to cook for 10-15 minutes, the liquid will be reduced.

5. In a bowl, combine the milk and flour and pour it over the chicken, give it a good stir until the liquid in the pan thickens into a sauce.

6. Season well with salt and pepper and add a teaspoon of paprika too if you choose to use it too. Remove from the heat and leave to cool completely.

7. Preheat the oven to 200 degrees Celsius (390 Fahrenheit).

8. Transfer the chicken mixture to an oven-proof dish, sprinkle semolina over it, then brush the edges of the pan with beaten egg.

9. Roll over the shortcrust pastry, removing the excess pastry from around the dish.

10. Brush the top with egg and bake for about 20 minutes or until the pastry is golden brown.

Nutrition Facts

Homemade chicken pot pie recipe with leeks

Amount Per Serving

Calories 376 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 4g 20%

Cholesterol 41mg 14%

Sodium 521mg 22%

Potassium 453mg 13%

Total Carbohydrates 47g 16%

Dietary Fiber 2g 8%

Sugars 4g

Protein 20g 40%

Vitamin A 59.7%

Vitamin C 5.1%

Calcium 6.3%

Iron 18.1%

* Percent Daily Values are based on a 2000 calorie diet.

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