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10th March
2009
written by Steph
Chicken & Leek Pot Pie

Chicken & Leek Pot Pie

Sometimes I’m at the grocery store and buy certain items on a whim, without fully considering how I’ll use said item in an upcoming dish.  Such was the case when I went and bought a beautiful leek, only to then realize that I didn’t really know a good recipe for them.  And then most recipes involving leeks called for more than one, and then I fortuitously stumbled upon a Jamie Oliver recipe for Chicken & Sweet Leek Pie and the day was saved! Of course, I didn’t really follow Jamie’s recipe to the note, mostly because I found it a tad fussy and I already have a pot pie recipe in my repertoire that we quite like (inspired by Elise's recipe), so I mostly just used Jamie’s concept, but made it the way I normally would make any other pot pie.  It’s a great way to use up extra roast chicken, which is how I normally come about making pot pies (though in this instance, I actually did freshly roast two chicken legs (drumsticks + thighs) specially for this dish.  If you use frozen pie crusts as I do (I don’t really bake, and I definitely don’t do anything that requires a rolling pin!), then this is a relatively effortless meal to put together, with the added benefit that it just gets better upon reheating! Ingredients 1 roast chicken, meat removed (alternatively, you can use 2 – 3 roasted chicken legs as I did, or even a few cooked chicken breasts (2 – 4, depending on size) if white meat is more your thing) 4 tbsp of butter 2 tbsp olive oil 1 – 2 leeks, cleaned and sliced into thin rounds (white & light green parts only) 2 carrots peeled and chopped (or maybe 12 baby carrots chopped) 3 stalks of celery, thinly chopped 1 tsp of thyme leaves (fresh or dried is fine) ½ cup of flour 3/4 cups of milk 1 can of chicken broth ¼ cup of sherry salt and pepper to taste 2 frozen deep dish pie crusts 1 egg yolk Method 1.  Preheat oven to 400°F, and bring large pot/frying pan (I use my wok) to medium high heat (you really do want a large pan here, as quite a bit of filling is made) 2.  Melt butter with oil in pan, and add in the leeks, carrots, celery and  thyme, and cook until the veggies begin to soften (about 15 min). 3.  Add the flour and cook for about one minute (while stirring), and then slowly pour in the chicken broth (again while stirring to make sure the flour incorporates smoothly and doesn’t get chunky).  Then add in the milk. 4.  Simmer on low until the mixture begins to thicken up, then add in the chicken, sherry, salt and pepper. 5.  Spoon mixture into one of the pie crusts (remove the pie crusts from the freezer when you start doing all your prep work).  Invert second crust on top to form top layer, and press down on edges along the circumference.  Brush top with egg yolk (so crust will brown nicely), and then pierce the top in several places with a knife. 6.  Cook for 25 – 30 minutes (or until crust is golden).   Let cool for about 10 minutes, and then serve!  Enjoy!
Yum!

Yum!

In Jamie’s original recipe, he calls for a lot of wine and water for the sauce, and very little milk, which I thought would make a less rich sauce that was thinner than what I normally make.  Also, he recommends the added twist of adding sausage meatballs to the mixture during the simmer phase, which sounded tasty but also like an unnecessary excess this time round (don’t get me wrong, I’ll certainly try it one day, but I figured the pot pie was sufficiently decadent and didn’t want to defrost anything else… probably more the latter!). I would love to make individual pot pies in ramekins using the puff pastry method Jamie describes, but we don’t own ramekins and I never think to buy them (who does, really?), so that’s why I just use regular pie crusts, which may be less fancy but still taste great.   I should warn you once again that you might find yourself with an excess of filling, in which case, you can either make two pot pies (something I’ve been known to do) or you can continue to cook off the remaining filling, and it winds up making a rather hearty chicken stew! Normally when I make this pie, I skip the leeks and instead use regular white onions, and also like to throw in mushrooms (added along with the first round of veggies), frozen peas, and sometimes corn too (added along with the chicken, as neither really needs to cook for very long).  The permutations are endless, but all are very tasty, so I recommend you give it a shot!

2 Comments

  1. 03/10/2009

    Another vegetable I haven’t tried! I am curious as to the taste of a leek, is it crunchy and sharp like an onion, or more mild like bok-choy? I have never made a homemade pot-pie, but it sounds interesting, and I’m pretty sure my family would enjoy it. I like the idea of using a pre-made crust as well. I have been shown how to make homemade crust, but I prefer to use the store bought because making them outright is time consuming and sometimes fussy.

  2. 03/10/2009

    Leeks are definitely more like an onion, but I don’t think they’re quite as sharp.
     
    For my time, a store-bought crust is perfectly acceptable when making potpie! Tony actually knows how to make a wonderful crust, but as you said, it requires quite a bit of time (and is messy!). Once you remove the crust issue, I think this dish is really simple to pull together and doesn’t even take all that much time. Plus it is goo-oo-ood!

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