Chicken and leek pie recipe

Chicken and leek pie recipe

This chicken and leek pot pies recipe was a quick and delicious one I made last week. Many of you asked me to share it. You can swap out different meats, vegetables and herbs for your creations. It is almost fool proof!

As they were easy to eat, I used a few sliced potatoes for the topping. It also meant that there was less clean up! Because potatoes have the most vitamins and minerals, I leave the skin on them. I also don’t scrub them too often to get healthy SBOs. If you can find organic potatoes, or if they are homegrown, these are the best. If you don’t know the growing conditions, wash them and dry them.

This would also be a great way to top the pie if your favourite pastry or mash is available!

Chicken & Leek Pot Pie

This is a great mid-week meal that can feed a large group. This can be substituted for the potato topping with pastry. You can also use a cheese and mash topping to make this pie. To make the pie easier to work with, cool the filling and the mashing a bit before topping it. Spread the mashed potatoes evenly over the pie without disturbing the filling. *All toppings should be baked at the same temperature and simultaneously.

Yield 1 medium-sized pot pie or divide into portions for freezing (great idea for couples).

Serves 4 people. Side dishes and bread can be added to make the meal more substantial.

Storage: Can be frozen if the filling has been cooked but not baked. Keep in an airtight container and let cool before using. Bake in the oven according to instructions.

Ingredients for Chicken and Leek Pot Pie

• Three tablespoons butter plus a little bit more for glazing.
• Cut into bite-sized pieces 2 to 3 large chicken breasts
• Only the white and pale green parts of three large leeks are sliced into 1-inch rounds.
• One cup frozen peas or petit pois.
• 175ml (3/4 cups) double cream.
• 1/2 pint (around 1 Cup) of hot chicken stock
• 4 to 5 medium potatoes, thinly sliced, skin on.
• Serve fresh steamed green veggies as a side dish.
• Salt & Pepper according to season.
• 1 tablespoon dried mixed herbs or ‘Herbs de Provence.

How do I make my Chicken & Leek Pot Pie?

1. Preheat your oven to 200°C 
2. Cook the chicken in olive oil on a large skillet. Set aside once cooked.
3. In the meantime, heat butter in a small cast iron skillet on low heat. Once the butter has melted, add the leeks to the pan and cook them slowly, stirring occasionally. Be careful not to burn. It is important to cook the leeks slowly until they become translucent and soft.
4. After the leeks have softened for approximately 20 minutes, add the chicken pieces to the saucepan and stir.
5. Add the chicken stock to the saucepan. Season with the herbs and salt.
6. Mix well. Remove from heat. Add your cream and frozen peas. Mix well.
7. If necessary, transfer the mixture to a pie plate. Make sure you cover and overlap the filling completely.
8. Use a pastry brush to ‘paint the potatoes’ with butter. Season the potatoes with salt and pepper by heating a small amount of butter in the microwave. If you like, add a little grated cheese to the potatoes.
9. Bake the pie for 25-30 minutes on the middle shelf.
10. When the vegetables are beautifully browned, remove them from the oven and let cool for a while before you start to assemble the rest of the dishes.