Chicken & Leek Pot Pie

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

Oh hey there! It's been a while. I have been focused lately on exercise and healthy cooking. And much of what I have made or eaten hasn't really been blog-worthy. I plan to change that and update here more. Another issue I have been having is food photography. Our kitchen is dark and we have no windows there. We had to get rid of our kitchen table too so we have been eating off of a rickety old coffee table. Not the best circumstances for good food photography. I hope to be able to pick up this blog back to it's old glory when we move out into a new home with a better kitchen. Until then, expect some posts here or there.

Now this Chicken & Leek Pot Pie is the best chicken pot pie I have EVER MADE! Leeks are much tastier in this pie than onions. I don't add herbs or celery but feel free to add them in if you want. This is simple and delicious.

Chicken & Leek Pot Pie


Extra Light Olive Oil
1.25 lbs of Chicken Tenderloins, cut into 1-inch chunks
2 medium carrots, peeled and chopped
1-1/2 lbs of baby tricolor potatoes, halved or cut into thirds depending on size
2 leeks halved, sliced and rinsed
salt and pepper to taste
3 tbsps of flour
2 cups of Chicken Broth
Pie crust dough
egg wash (1 egg beaten with 1 tbsp of water)

Makes 6 servings

Preheat oven to 385 degrees

Heat a couple tablespoons of oil in a dutch oven or a wide bottomed pot. Once the oil starts to sizzle, brown the chicken. I brown the chicken in two batches. Take the chicken out and set aside.

Add another drizzle of oil and add the potatoes and carrots. Cook for about 5 minutes.

Then add the flour, leeks and chicken. Stir so the flour covers all the ingredients Slowly pour in the chicken broth. Stir well.

Cover and bring to a boil. Uncover and cook for 10 minutes. Shut off heat and cool for 10 minutes.

You basically want to do all the cooking of the filling on the stove top. The baking time is really for the crust.

Add the filling to a baking pan. I use a 9-1/2 inch oval one.

Cover with your pie dough, stretch and cut off extra bits.

Cut a few diagonal slits along the top. Brush the top with the egg wash. Bake for 20 minutes in your preheated oven.

I forgot to add the egg wash to this one in the photo above. Oops! Otherwise the crust would have been a lot glossier and not as dry.  It was still good though.

The filling is a bit light on the chicken but I like it that way. You can always reduce the amount of potatoes and add some more chicken if you want. Fresh herbs would be nice too but since they are expensive and don't keep well in our fridge I skipped them.  

It's important to let the pie cool for 20 minutes. Or 10 minutes in front of a fan! Cooling time is crucial so you can serve the pie without it completely falling apart. Enjoy!

No comments:

Related Posts with Thumbnails