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Creamy Chicken and Leek Pot Pie

Creamy Chicken and Leek Pot Pie: 7 Secrets to Comfort Food

Creamy Chicken and Leek Pot Pie is a comforting dish with a rich filling and flaky crust.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup leeks, sliced
  • 1 cup carrots, diced
  • 1 cup peas
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pie crust

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Melt butter in a pan over medium heat.
  3. Add leeks and carrots, cooking until soft.
  4. Stir in flour, cooking for 1 minute.
  5. Gradually whisk in chicken broth and cream.
  6. Add chicken, peas, thyme, salt, and pepper.
  7. Pour mixture into a pie dish.
  8. Cover with pie crust, sealing edges.
  9. Cut slits in crust for steam.
  10. Bake for 30-35 minutes until golden brown.

Notes

  • Let it cool before serving.
  • Can use leftover turkey instead of chicken.
  • Great for meal prep.
  • Author: Evelyn E. Stotts
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: Creamy Chicken and Leek Pot Pie, Chicken Pot Pie, Comfort Food, British Cuisine