Puffed pastry is always a good idea, and you’ll be surprised how easy it is to make this crispy, puffy, pastry to serve on top of our comforting chicken and leek (deconstructed) pot pie.
This comforting and warm Chicken and Leek pot pie is perfect for a cold winter's night, without the effort or time of a traditional pie.
The secret? We use pastry lids to give us that feel of a pie, but without the hassle of blind baking and everything that comes with your traditional pie. The filling is just as satisfying and delicious.
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Chicken and Leek Pot Pie Ingredients
- Puff pastry sheet
- Leek
- Carrot
- Garlic
- Lemon
- Chicken thigh fillets
- Milk (sub. egg wash)
- Olive oil
- White wine
- Butter
- Plain flour
- Chicken stock
- Frozen peas
- Greek yoghurt (opt.)
- Salt and pepper
See recipe card for quantities.
How to make Chicken and Leek Pot Pie
1. Preheat your oven to 200 C and line a baking tray. Take a sheet of puff pastry from the freezer and set aside to defrost.
- 1 puff pastry sheet (166g)
2. Trim and discard root and top of leek, then cut into quarters lengthwise and then chop. Peel and dice carrot. Peel and chop garlic. Zest and juice lemon.
- 1 leek
- 2 carrots
- 2 cloves garlic
- 1 lemon
3. Chop chicken and season with salt and pepper (opt.).
- 4-5 chicken thigh fillets (500g)
- Salt and pepper
4. Slice pastry into squares (one for each serve) and place on the lined tray. Lightly mark each pastry with 3 small horizontal cuts, add 3 small parallel cuts (this is just for decoration), and brush with milk (sub. egg wash) and place in the oven for 20 minutes.
- 1 puff pastry sheet (166g)
- 30ml milk (sub egg wash)
5. Heat a pan over medium high heat, add olive oil and cook chicken for 5 minutes, or until browned. Remove from the pan and set aside.
- 2 teaspoon olive oil
6. Add wine to deglaze the pan, reduce, then add olive oil, garlic, leek and carrot and cook, stirring, for 3 minutes.
TIP: the alcohol from the wine will burn off, but if you prefer you can use chicken stock instead.
- ¼ cup white wine
- 2 teaspoon olive oil
- 2 cloves garlic
- 1 leek
- 2 carrots
7. Add lemon zest and juice and stir to combine. Add butter, melt, then add flour and stir until you form a paste - this is our roux. Slowly add chicken stock, stirring continuously, so the roux thickens to a sauce.
- 1 lemon
- 2 tablespoon butter
- 2 tablespoon plain flour
- 500ml chicken stock
8. Add milk (optional) if you want to make it creamy.
- ¼ cup milk (opt.)
9. Return chicken to the pan and simmer on low for 8 minutes. Add frozen peas at the last minute, and cook until green.
- 1 cup frozen peas
10. Remove pastry lids from the oven once cooked.
11. To serve, divide chicken mixture amongst bowls and then top with a pastry lid.
If the flavour is too intense for your little one you can stir through a little bit of Greek or coconut yoghurt.
- ¼ cup Greek Yoghurt (opt.)
Substitutions
- Vegetarian - To make this pie vegetarian you could swap the chicken for winter vegetables and make it a hearty veggie pie - like potatoes or pumpkins.
- Gluten Free - To make this gluten free buy GF puff pastry and swap the plain flour for corn flour.
- Dairy Free - To make this dairy free swap butter for olive oil and skip the milk.
Kid-Friendly Variations
- This is yummy for everyone, but you can always add a bit of Greek yoghurt to the filling if the flavours are too intense for your child.
Equipment
You will need an oven, a baking tray, a deep frying pan, a stovetop.
Top tip
Don’t add the peas until just before serving. They need hardly any time to cook and if you put them in too early they will lose their bright green colour.
Recipe
Chicken and Leek Pot Pie
Equipment
- Oven
- Baking tray
- Deep frying pan
- Stovetop
Ingredients
- 1 puff pastry sheets 166g
- 1 leek
- 2 carrots
- 2 cloves garlic
- 1 lemon
- 4-5 chicken thigh fillets 500g
- 30 ml milk sub egg wash
- Olive oil 1.5 tbsp
- ¼ cup white wine
- 2 tablespoon butter
- 2 tablespoon plain flour
- 500 ml chicken stock
- ¼ cup milk opt.
- 1 cup frozen peas
- ¼ cup Greek yoghurt opt.
- Salt and pepper
Instructions
- Preheat your oven to 200 C and line a baking tray. Take a sheet of puff pastry from the freezer and set aside to defrost.1 puff pastry sheets
- Trim and discard root and top of leek, then cut into quarters lengthwise and then chop. Peel and dice carrot. Peel and chop garlic. Zest and juice lemon.1 leek, 2 carrots, 2 cloves garlic, 1 lemon
- Chop chicken and season with salt and pepper (opt.).4-5 chicken thigh fillets, Salt and pepper
- Slice pastry into squares (one for each serve) and place on the lined tray. Lightly mark each pastry with 3 small horizontal cuts, add 3 small parallel cuts (this is just for decoration), and brush with milk (sub. egg wash) and place in the oven for 20 minutes.30 ml milk, 1 puff pastry sheets
- Heat a pan over medium high heat, add 2 teaspoons olive oil and cook chicken for 5 minutes, or until browned. Remove from the pan and set aside.Olive oil
- Add wine to deglaze the pan, reduce, then add 2 teaspoons olive oil, garlic, leek and carrot and cook, stirring, for 3 minutes.TIP: the alcohol from the wine will burn off, but if you prefer you can use chicken stock instead.1 leek, 2 cloves garlic, Olive oil, ¼ cup white wine, 2 carrots
- Add lemon zest and juice and stir to combine. Add butter, melt, then add flour and stir until you form a paste - this is our roux. Slowly add chicken stock, stirring continuously, so the roux thickens to a sauce.1 lemon, 2 tablespoon butter, 2 tablespoon plain flour, 500 ml chicken stock
- Add milk (optional) if you want to make it creamy.¼ cup milk
- Return chicken to the pan and simmer on low for 8 minutes. Add frozen peas at the last minute, and cook until green.1 cup frozen peas
- Remove pastry lids from the oven once cooked.
- To serve, divide chicken mixture amongst bowls and then top with a pastry lid.If the flavour is too intense for your little one you can stir through a little bit of Greek or coconut yoghurt.¼ cup Greek yoghurt
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