Chicken Leek And Potato Pie Recipe

Recipe By Slurrp

Chicken Leek and Potato Pie is a comforting and hearty dish that combines tender chicken, sautéed leeks, and creamy potatoes in a rich and flavorful sauce. The pie is topped with a golden and flaky pastry crust, making it a perfect comfort food for any occasion. This recipe is easy to make and can be enjoyed as a main course with a side salad or vegetables.

4.2
19 Rating -
Rate
Non Vegdiet
55minstotal
25minsPrep
30minsCook
55m.total
25m.Prep
30m.Cook
Chicken Leek And Potato Pie
plan
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ingredients serve

Ingredients for Chicken Leek And Potato Pie Recipe

  • 1/2 cup Cooked Chicken, Shredded Or Diced
  • 1/2 part Leeks, White And Light Green Only, Sliced
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon All Purpose Flour
  • 1/4 cup Chicken Broth
  • 1/4 cup Milk
  • 1/2 cup Potatoes, Peeled And Diced
  • 1/4 teaspoon Dried Thyme
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/4 Sheet Of Store Bought Puff Pastry
  • 1/4 Egg, Beaten

Directions: Chicken Leek And Potato Pie Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a pie dish.
  • STEP 2.In a large skillet, heat oil over medium heat and cook chicken until browned. Remove from skillet and set aside.
  • STEP 3.In the same skillet, sauté leeks until softened. Add flour and cook for 1 minute.
  • STEP 4.Gradually whisk in chicken broth and milk until smooth. Bring to a boil and cook until thickened.
  • STEP 5.Stir in cooked chicken, potatoes, thyme, salt, and pepper. Transfer the mixture to the prepared pie dish.
  • STEP 6.Roll out the pastry dough and place it over the filling. Trim the excess dough and crimp the edges.
  • STEP 7.Cut a few slits on the top of the pastry to allow steam to escape. Brush with beaten egg.
  • STEP 8.Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
  • STEP 9.Allow the pie to cool for a few minutes before serving. Serve hot with a side salad or vegetables.

Cooking Tips

  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • Feel free to add other vegetables like carrots or peas to the filling for extra flavor and texture.
  • Make sure to roll out the pastry dough large enough to cover the entire pie dish and seal the edges properly.

Storage and Serving

  • Leftover chicken leek and potato pie can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Serve the pie hot as a main course with a side salad or vegetables for a complete meal.
Nutrition
value
363
calories per serving
22 g Fat21 g Protein19 g Carbs2 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    21g
  • Carbs
    19g
  • Fiber
    2g

MacroNutrients

  • Carbs
    19g
  • Protein
    21g
  • Fiber
    2g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    257mg
  • Iron
    2mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    66mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    48mg
  • Manganese
    < 1mg
  • Phosphorus
    308mg
  • Selenium
    22mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp