What To Know
- This recipe adds a unique twist to the traditional dish by incorporating leeks, a flavorful and versatile vegetable that adds a subtle sweetness and depth of flavor.
- You can use a homemade pie crust, a store-bought pie crust, or even a puff pastry crust.
- When you are ready to eat the pie, thaw it overnight in the refrigerator and then reheat it in a preheated oven at 350°F (175°C) until it is warmed through.
Chicken pot pie is a classic comfort food that has been enjoyed by families for generations. The combination of tender chicken, creamy sauce, and flaky crust is simply irresistible. This recipe adds a unique twist to the traditional dish by incorporating leeks, a flavorful and versatile vegetable that adds a subtle sweetness and depth of flavor.
Ingredients:
- 1 cup (2 sticks) unsalted butter, divided
- 1 large onion, chopped
- 2 leeks, white and light green parts only, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 1/2 cup chopped fresh parsley
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen pearl onions
- 1 (9-inch) unbaked pie crust
- 1 egg, beaten
Instructions:
1. Prepare the Filling:
- In a large saucepan, melt 1/2 cup butter over medium heat.
- Add the onion, leeks, and garlic and cook until softened, about 5 minutes.
- Stir in the chicken broth, flour, white wine, heavy cream, thyme, salt, and pepper.
- Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 5 minutes.
- Add the peas, carrots, parsley, chicken, and pearl onions. Stir to combine.
2. Assemble the Pie:
- Preheat oven to 375°F (190°C).
- Pour the filling into the pie crust.
- Brush the edges of the pie crust with the beaten egg.
- Top with the remaining pie crust and crimp the edges to seal.
- Brush the top of the pie crust with the beaten egg.
3. Bake the Pie:
- Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 10 minutes before serving.
Tips for Making the Best Chicken Pot Pie with Leeks:
- Use high-quality ingredients. The better the ingredients, the better the pie will be.
- Don’t overcook the chicken. Overcooked chicken will be dry and tough.
- Use a variety of vegetables. This will add flavor and texture to the pie.
- Don’t be afraid to experiment with different herbs and spices. This will help you create a pie that is uniquely yours.
- Serve the pie with your favorite sides. Some popular options include mashed potatoes, green beans, and corn.
Variations on the Chicken Pot Pie with Leeks Recipe:
- Add other vegetables: Feel free to add other vegetables to your pie, such as celery, mushrooms, or bell peppers.
- Use a different type of crust: You can use a homemade pie crust, a store-bought pie crust, or even a puff pastry crust.
- Make it a vegetarian pie: Omit the chicken and add more vegetables to make a vegetarian version of the pie.
- Add a cheesy topping: Sprinkle some grated cheese on top of the pie before baking for a cheesy crust.
Health Benefits of Chicken Pot Pie with Leeks:
- Chicken: Chicken is a lean protein that is a good source of vitamins and minerals, including vitamin B6, niacin, selenium, and phosphorus.
- Leeks: Leeks are a good source of antioxidants, which can help protect your cells from damage. They are also a good source of fiber, which can help keep you feeling full and satisfied.
- Vegetables: The vegetables in this pie provide a variety of vitamins, minerals, and antioxidants.
- Crust: The crust provides carbohydrates, which are an important source of energy.
Leftovers:
- Chicken pot pie can be stored in the refrigerator for up to 3 days.
- You can also freeze chicken pot pie for up to 2 months. To freeze the pie, wrap it tightly in plastic wrap and then place it in a freezer bag. When you are ready to eat the pie, thaw it overnight in the refrigerator and then reheat it in a preheated oven at 350°F (175°C) until it is warmed through.
Chicken Pot Pie with Leeks: A Culinary Delight for Any Occasion
Chicken pot pie with leeks is a delicious and comforting dish that is perfect for any occasion. Whether you are serving it for a family dinner, a potluck, or a holiday gathering, this pie is sure to be a hit. So next time you are looking for a hearty and satisfying meal, give this chicken pot pie with leeks recipe a try. You won’t be disappointed!
Answers to Your Questions
1. Can I use a different type of vegetable in this recipe?
Yes, you can use any type of vegetable that you like. Some popular options include celery, mushrooms, bell peppers, and carrots.
2. Can I make this recipe ahead of time?
Yes, you can make the filling for this recipe ahead of time and store it in the refrigerator for up to 3 days. You can also freeze the filling for up to 2 months. When you are ready to bake the pie, simply thaw the filling overnight in the refrigerator and then assemble and bake the pie as directed.
3. What are some tips for making a perfect pie crust?
- Use cold butter. Cold butter will help to create a flaky crust.
- Work the butter into the flour quickly. Overworking the butter will make the crust tough.
- Handle the dough as little as possible. The more you handle the dough, the tougher it will become.
- Chill the dough before rolling it out. Chilling the dough will help to prevent it from shrinking in the oven.
