Chicken and Leek Pot Pie Recipe

Ingredients:

For this delicious Chicken and Leek Pot Pie recipe, you will need the following ingredients: 2 tablespoons of butter, 1 large leek, diced, 2 large boneless, skinless chicken breasts, diced, 1/2 cup of all-purpose flour, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 2 cups of chicken broth, 1/2 cup of heavy cream, 1/4 teaspoon of thyme, 1/4 teaspoon of sage, 1/4 teaspoon of oregano, 1/4 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/2 cup of frozen peas, 1/2 cup of frozen corn, and 1/2 cup of shredded cheddar cheese. You will also need 1 pre-made pie crust, or you can make your own.

Instructions:

To prepare the Chicken and Leek Pot Pie, preheat your oven to 375ºF. Begin by melting the butter in a large skillet over medium heat. Add the diced leek and cook for about 3 minutes, stirring occasionally, until the leeks are softened. Next, add the diced chicken and cook for about 5 minutes, stirring occasionally, until the chicken is cooked through. Add the flour, salt, and pepper, and mix well to combine. Cook for an additional 1 minute. Add the chicken broth and stir until the mixture thickens. Then, add the heavy cream and all of the herbs and spices. Cook for an additional 2 minutes, stirring occasionally, until the mixture is thick and creamy. Finally, add the peas, corn, and cheese, and stir to combine. Transfer the mixture to a 9-inch pie dish and top with the pre-made pie crust. Bake in the preheated oven for 30 minutes, or until the pie crust is golden brown and the filling is bubbling.

Nutrition:

This Chicken and Leek Pot Pie is a nutritious and delicious meal for the whole family. Each serving contains about 400 calories, 14 grams of fat, 41 grams of carbohydrates, 4 grams of fiber, and 22 grams of protein. It is a good source of Vitamin A, Vitamin C, Calcium, Iron, and Potassium. For those watching their fat and cholesterol intake, this meal is also low in both.

Serving Suggestions:

This Chicken and Leek Pot Pie goes great with a side of steamed vegetables or a light salad. It also pairs nicely with a glass of white wine or a cold beer. Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave before serving.

Conclusion:

This Chicken and Leek Pot Pie is a delicious, comforting meal that is sure to please the whole family. It is easy to make and full of flavor, and it’s a great way to use up leftover chicken or vegetables. Plus, it’s a great way to get in some much-needed vegetables. With its combination of herbs and spices and its creamy filling, it’s a guaranteed hit!