Chicken & Leek Pot Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a large skillet, melt butter and sauté leeks until softened.
• STEP 3.Add chicken and cook until browned. Stir in flour and cook for 1 minute.
• STEP 4.Gradually add chicken broth and milk, stirring constantly until the sauce thickens.
• STEP 5.Season with salt, pepper, and thyme. Stir in frozen peas and carrots.
• STEP 6.Transfer the chicken mixture to a baking dish.
• STEP 7.Roll out the puff pastry and place it over the baking dish, trimming any excess.
• STEP 8.Brush the pastry with beaten egg and make a few slits on top for steam to escape.
• STEP 9.Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
• STEP 10.Allow to cool for a few minutes before serving.
• STEP 11.Serve hot and enjoy!

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add other vegetables like mushrooms or potatoes to the filling for added flavor and texture.
• Serve with a side of salad or steamed vegetables for a complete meal.

Storage and Serving

• Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) until heated through.
• Serve hot and enjoy!