Pot pie in any form is a popular dish, and one you can easily make at home.
Marguerite Henderson shares the recipe for a tasty chicken, leek, and potato pot pie.
Pot pie in any form is a popular dish, and one you can easily make at home.
Marguerite Henderson shares the recipe for a tasty chicken, leek, and potato pot pie.
Chicken, Leek, and Potato Pot Pie
Ingredients
Method
Place the chicken, water, salt and bay leaf in a stockpot. Cover; simmer for 15 minutes until all the chicken is cooked through. Remove the chicken; reserve the cooking liquid. Cut the chicken into bite-sized pieces. Discard the bay leaf .
In a skillet, sauté until vegetables are soft, about 10 minutes:
Add: the reserved cut up chicken pieces, 2 cups thawed frozen peas AND ¼ cup flour
Stir until all the flour is incorporated. Slowly add 1 cup of the reserved chicken stock and 1 cup half and half, stirring until thickened. Add more stock or half and half if too thick.
Add:
Place the chicken and vegetables in an attractive ceramic oven proof serving dish. Place: 1 sheet thawed puff pastry, rolled out on the chicken filling.
Brush with egg wash – 1 egg beaten with 1 Tablespoon cream or milk.
Bake on middle rack with a sheet of foil underneath the pan (to prevent spillage) of 400 degree oven for 20-25 minutes until the pastry has puffed and is golden brown. Serves 4-6.
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