• Oct 28

    Food Friday: Chicken and Leek Pot Pie

    October 28, 2011 • 8:00 am


    As you know, my philosophy with cooking is that it should be Pretty Simple, so if you’re eager to make your own pastry, go ahead, there are many recipes online. I’ve made it before and you only need flour, shortening and salt. But if you ask me, just pick up a premade pastry crust in the freezer aisle. If you live in Canada, Superstores Presidents Choice brand has a GREAT pastry for just a few bucks.

    Chicken pot pie is another one of those recipes that will wow your guests. It seems like a daunting recipe but, again, it’s SO easy and is total comfort food. This recipe is pretty basic, but I’ve added leeks for a modern approach and of course I’ll add wine to a recipe whenever I can. Okay... here we go!

    2 boneless, skinless chicken breasts, cubed
    1/3 cup butter
    1/3 cup chopped onion
    1/4 cup of white wine
    1 leek, chopped (do not use entire leek, chop up until the dark green portion)
    1/2 cup sliced carrots
    1 cup frozen green peas
    1/2 cup sliced celery
    1/3 cup all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 tablespoons of fresh chopped oregano
    1 1/2 cups chicken broth
    3/4 cup milk
    Puff pastry or pie pastry (store-bought or homemade)

    Prep time – 35-40 minutes
    Cook time – 25-30 Minutes
    Serves 5-6

    1. Defrost pastry 2 hours ahead of time and then refrigerate
    2. Pre-heat oven to 425
    3. Use half of pastry to cover the bottom half of your pie dish. Bake in oven until lightly golden brown. Remove from oven and set aside
    4. In a large pot, melt butter over medium heat until foam resides. Add chicken and a dash of salt and pepper
    5. When chicken is cooked, add half of the white wine
    6. Add carrots, celery and chopped leeks
    7. Let simmer on medium-low
    8. In a separate saucepan add remaining butter, salt, pepper and onions; cook until onions are translucent
    9. Add remaining wine
    10. In a 2 cup measuring cup – add milk, chicken stock and flour
    11. Mix till flour is dissolved and there are no lumps
    12. Pour into onion mixture, mix thoroughly over medium heat until sauce thickens
    13. Add peas to chicken mixture
    14. Add white sauce to chicken mixture and stir lightly
    15. Pour into pre-cooked piecrust and drape remaining pastry over top
    16. Add a few slits into the top to allow the mixture to breath while cooking
    17. Cook at 425 until crust is a golden brown (about 25-30 minutes)
    18. Cool for about five minutes before serving with the remainder of your delicious white wine

    Bon appetite my friends! Let me know if you give this recipe a whirl! What’s on your agenda for the weekend?


    You're not logged in! Log in or Sign up to join the discussion!