Chicken & Leek Pie

Chicken & Leek Pie is rated 4.6 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6

For a topping alternative, use thawed purchased puff pastry dough. Preheat an oven to 425ºF and lay the dough on top of the filling in the dish. Trim the dough around the dish, leaving a 1-inch overhang. Fold the overhang back over itself and press it into the sides of the dish to make a sturdy rim. Prick the dough with a fork to create steam vents and bake until golden brown.

Ingredients:

  • 9 Tbs. unsalted butter
  • 2 large leeks, white and light green portions, thinly sliced
  • 1/2 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 2 1/3 cups all-purpose flour
  • 1/4 cup dry white wine
  • 4 cups chicken broth
  • 4 cups shredded cooked chicken, homemade or purchased
  • 1 cup baby peas
  • 4 tsp. baking powder
  • 1 1/2 cups milk

Directions:

Prepare the filling
Preheat an oven to 375ºF.

In a large ovenproof fry pan over medium-high heat, melt 4 Tbs. of the butter. Add the leeks, season with salt and pepper, and sauté until softened, about 5 minutes. Add 1/3 cup of the flour and cook, stirring, for 2 minutes. Stir in the wine and broth and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the liquid thickens slightly, about 5 minutes. Stir in the chicken and peas, and season with salt and pepper.

Make the topping and bake the pie
In a bowl, combine the remaining 2 cups flour, the baking powder and the 1/2 tsp. salt. Using a pastry blender or 2 knives, cut in the remaining 5 Tbs. butter until the mixture forms coarse crumbs about the size of peas. Add the milk and, using a rubber spatula, stir until evenly moistened. Place heaping spoonfuls of the batter evenly over the chicken filling.

Bake until the topping is golden brown and the filling is bubbling, about 25 minutes. Serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).

Rated 4 out of 5 by from Biscuity Goodness The biscuity top and the nice thick filling remind me more of chicken and dumplings than a chicken pot pie. Works for me. I used one massive leek and it was more than enough leek. Added some herbs to my roasted chicken breasts. The people who added other vegetables must have a bigger skillet than I do. I couldn't have added a thing. In fact, the one thing I would do differently is put foil down in the oven before I preheat as mine bubbled over just a bit. In my opinion this serves more like 6-8. I served it in bowls with a side salad.
Date published: 2015-11-15
Rated 5 out of 5 by from Delicious & Easy The leeks made this recipe very tasty. I used 3 leeks because I had extra. Also, I added extra butter and the green portion of green onions/scallions to the biscuits for added taste. Chopped chives would be a good addition too. This recipe had a high yield and was filling. Would definitely make again.
Date published: 2014-01-21
Rated 5 out of 5 by from Cold Weather Comfy I added several other veggies so it really became more of a pot pie. Used cubed celery root and sautéed with leeks so it had more time to soften. Added corn, too. I roasted chicken breast in herbs and garlic first as I was afraid chicken would be too bland. Came out fantastic!
Date published: 2013-03-10
Rated 4 out of 5 by from Super Yummy! Super good! I used a bit less broth and didn't use wine as I couldn't buy any due to my age. Instead of shredded chicken, I used ground and it worked perfectly. I would recommend using less flour in the crust and laying it on the filling very thinly. I also cut the amount of baking powder in half. Overall super yummy!
Date published: 2013-02-04
Rated 5 out of 5 by from A gem for holiday leftovers I've made this twice now--once with leftover holiday turkey and the dumpling topping, once with leftover roast chicken and the puff pastry crust. I replaced the peas with a cup of chopped onion, because we aren't pea people; otherwise, I followed the recipe as written. My family ate it, which never happens--there is always an abstainer. It is rich and tasty the day it is made, and keeps well, though a little less tasty on days two and three. I would recommend cutting the amount of stock if using the puff pastry, as the pastry absorbs a heck of a lot less juice than the dumpling crust
Date published: 2012-01-09
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