thepioneerwoman
Chicken and Leek Pot Pie
Frozen puff pastry makes this pot pie extra easy.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●whisk
- ●knife
- ●pot
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400˚. Butter a 2-quart baking dish. Melt the butter in a large skillet over medium heat. Add the celery, leeks, 1 teaspoon salt and ½ teaspoon pepper and cook, stirring, until the vegetables begin to soften, 3 to ⏱️ 4 minutes. Stir in the garlic and thyme and cook until fragrant, about ⏱️ 30 seconds.
large leeks, white and green parts only, thinly sliced and rinsed2
2
Sprinkle in the flour and cook until the raw flour smell disappears, 2 to ⏱️ 3 minutes. Gradually whisk in the chicken broth and simmer until the sauce is thickened, 4 to ⏱️ 6 minutes. Stir in the heavy cream and 1 teaspoon of the mustard. Fold in the chicken. Spoon the filling into the prepared baking dish.
3
On a lightly floured surface, roll out the puff pastry until it is at least 1 inch larger than the baking dish. Use a paring knife to score a design, if desired (do not cut all the way through).
4
Brush the rim of the baking dish with beaten egg and lay the pastry over the filling, trimming as needed to leave a 1-inchoverhang. Press the pastry against the top and sides of the baking dish. Cut a few 1-inch vents into the dough to allow steam to escape and brush all over with the remaining beaten egg. Season the pastry with salt and pepper and bake until golden brown, 35 to ⏱️ 45 minutes. Let cool ⏱️ 10 minutes.
large egg, beaten1
5
Meanwhile, whisk together the olive oil, vinegar and the remaining 1 teaspoon mustard and ¼ teaspoon each salt andpepper in a large bowl. Add the arugula and toss. Serve the pot pie with the salad.
Nutrition Facts
calories
570 Calories
fat Content
42 g
fiber Content
2 g
sugar Content
6 g
sodium Content
921 mg
protein Content
25 g
trans Fat Content
1 g
cholesterol Content
165 mg
carbohydrate Content
21 g
saturated Fat Content
17 g
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