Homemade Chicken, Leek, and Potato Pot Pie

Chicken, Leek, and Potato Pot Pie

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cups water
• 1 teaspoon kosher salt
• 1 bay leaf

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:

• 4 tablespoons unsalted butter
• 2 leeks, white part only, cleaned and thinly sliced
• 2 carrots, peeled and finely chopped
• 1 pound golden Yukon potatoes, cut into 1 inch dice

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:

• 1 teaspoon kosher salt
• 1/8 teaspoon ground white pepper
• ¼ cup finely chopped Italian parsley
• ½ teaspoon dried thyme leaves

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.