Description
Creamy chicken and leek pot pie is a cozy, comforting dish that combines tender chicken and buttery leeks in a rich, herb-infused cream sauce, all encased in a golden flaky crust. Perfect for chilly nights or special gatherings, this pot pie impresses with its delightful flavors and stunning presentation. With easy-to-follow instructions, you’ll create a meal that warms the heart and brings everyone together.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (diced)
- 2 cups fresh leeks (sliced)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 cup frozen peas
- 2 sheets puff pastry
- 4 cloves garlic (minced)
- 2 tbsp butter
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Sauté leeks and garlic until soft.
- Add diced chicken, season with salt, pepper, and thyme; cook until chicken is browned.
- Stir in heavy cream and chicken broth; simmer for about 10 minutes until thickened.
- Remove from heat and mix in frozen peas.
- Spoon filling into an oven-safe dish lined with puff pastry; cover with another sheet of pastry and cut slits for steam to escape.
- Bake for 30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice (approx. 215g)
- Calories: 370
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg