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+ servings

Chicken & Leek Pie Pot Pie

An easy pot-pie version of the all-time favourite
Prep Time 45 minutes
Cook Time 40 minutes
Course lunch, Main Course
Servings 8
Calories 624 kcal

Equipment

  • 1 large frying pan
  • 1 Oven
  • 2 pie dishes

Ingredients
  

  • 2 whole leeks
  • 4 sticks celery
  • 25 grams butter
  • 500 grams chicken thighs or tenderloins, chopped breast will work but won't be as tender
  • 4 cloves garlic, chopped
  • 4 chicken stock cubes
  • 1.5 cups white wine
  • 200 ml light cream or cooking cream
  • 2 sheets puff pastry

Instructions
 

  • Slice the leeks and the celery.
  • Melt butter in a frying pan over low-medium heat. Fry the leek and celery gently until softened- 20-30 minutes.
  • Remove the leek & celery and set them aside on a plate.
  • Turn the heat up to medium, then add the chopped chicken to the pan and cook it through.
  • Add the chopped garlic to the pan together with some salt & pepper.
  • Return the greens to the pan, then crumble the chicken stock cubes in, & add the wine.
  • Cook until the alcohol burns off- several minutes.
  • Add the cream slowly, and stir through. Taste test the mixture and season as you like.
  • Fill your pie dish with this mixture, then top with a sheet of pastry. Trim & roll the edges & vent the centre.
  • Bake for 40 mins on 180 C (355F).

Notes

This recipe makes one very large or 2 medium-sized pies.
Oil can be used instead of butter.
Most types of thickened cream will work for this recipe.
To make this recipe lower in fodmaps, only use the green part of the leeks, omit the celery, and replace the garlic & butter with garlic-infused oil. Top with a gluten-free pastry.

Nutrition

Calories: 624kcalCarbohydrates: 30gProtein: 17gFat: 45gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 82mgSodium: 704mgPotassium: 226mgFiber: 1gSugar: 2gVitamin A: 542IUVitamin C: 2mgCalcium: 41mgIron: 2mg
Keyword chicken, Dinner, Lunch, Pie, savoury pie, winter
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