Chicken and Leek Pot Pie

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 pie.

5 from 1 vote

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Course: Main Course

Cuisine: British

Keyword: Chicken and Leek Pot Pie

Total Time: 30

Servings:

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

Nutrition