Chicken and Leek Pot Pie

Chicken and Leek Pot Pie
From Cooking Light

What a perfect day to post a comfort food recipe like pot pie.  Rainy and dreary all day long, and according to the weatherman it’s the lowest temps we’ve seen since MAY!  Technically the appropriateness of today’s post is purely coincidental, as I’ve been planning to post it all week, but hey, perhaps it was meant to be.  I was actually really surprised when I saw it in Cooking Light last month, since hearty pot pie recipes are usually reserved for the hibernation months of January and February.  But after giving it a read-through (I never skip over a savory recipe that incorporates pie crust), I realized that it has a broth base rather than cream, making it decidedly lighter than the common winter variety.  In the interest of full disclosure, John, a pot pie purist, didn’t like it as much as I did.  I don’t think he could get over the lack of cream.  But I thought it was perfectly flavorful and didn’t miss the lactose portion one bit.  Although I’d probably be singing a different tune if the view from our kitchen table was snow and slush instead of grass and flowers!


  • 1 slice bacon, chopped
  • 1 1/2 cups red potato, cubed
  • 1 cup carrot, chopped
  • 1 1/2 lb boneless chicken thighs (or breasts), cut into bite-sized pieces
  • 3 1/2 Tbsp flour
  • 2 leeks, sliced thin
  • 1/2 yellow onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups chicken broth
  • 1 refrigerated pie crust (like the Pillsbury ones that obnoxiously come two to a box)
  • 1 Tbsp milk
  • 1 egg, whites only


  1. Preheat oven to 450 degrees.
  2. Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently.
  3. Increase heat to medium-high.  Add potato and carrot to pan  Saute 3 minutes, stirring occasionally.
  4. Add chicken to pan.  Saute 3 minutes or until lightly browned, stirring occasionally.
  5. Stir in flour, leeks, yellow onion, salt and pepper.  Saute 1 minute, stirring frequently.
  6. Slowly add broth to pan, stirring constantly and scraping the bottom with a wooden spoon to remove any browned bits.  Bring to a boil.
  7. Cook 2 minutes or until slightly thick, stirring occasionally.
  8. Spoon mixture into a glass or ceramic pie dish.  Top with dough, folding down the edges to seal.
  9. Combine milk and egg white in a small bowl, whisking to combine.  Brush mixture over the top of the dough.
  10. Cut small slits into the dough to vent.
  11. Bake 25-30 minutes, or until crust is golden (we over did it a bit).
  12. Let stand 10 minutes before serving.  It may be a little runny, but not to worry, just scoop up all the goodness onto your plate.

Serves 6.

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2 Responses to Chicken and Leek Pot Pie

  1. Doreen Dodero says:

    Ha ha…that is so true about the purchased pie crust. I now have the extra one in by freezer, but I know it will be thrown out when to much time has passed and it seems to have freezer burn. The only other option is to make it from scratch. Yikes,(that did not turn out well, the last time it was tried) Oh well,one of lifes many challenges.

    • Honeymoon Kitchen says:

      I know! But the extra crust was the reason we made the caramelized onion and leek quiche (posting next week), and as you know that was phenomenal. You just have to pick out pie crust-based recipes two at a time!

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