Homemade 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


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


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.


  • 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.


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