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.