Pioneer Woman Chicken and Leek Pot Pie

Pioneer Woman chicken and leek pot pie turns rotisserie chicken, sweet leeks and cream into a flaky golden puff pastry dinner in 1 hour 10 minutes. This easy comfort food chicken dinner fits spring Sundays, weeknight family meals, potluck nights and cozy fall evenings.

Rinse the sliced leeks in a bowl of water and lift them out, because the grit sinks to the bottom. Skip it and every creamy bite will crunch with dirt.

Leeks replace the usual peas and carrots, so the sauce tastes mildly sweet and oniony instead of heavy. Dijon in the filling and again in the arugula dressing ties the whole plate together.

Pioneer Woman Chicken and Leek Pot Pie

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

570

kcal

A creamy thyme-scented filling of tender leeks and shredded chicken sits under a lid of golden puff pastry. Once baked, the top turns crisp and flaky while the sauce stays silky.

Ingredients

• 2 tbsp. salted butter, plus more for the baking dish
  

• 2 celery stalks, finely chopped
  

• 2 large leeks, white and green parts only, thinly sliced and rinsed
  

• 1 1/4 tsp. kosher salt, plus more to taste
  

• 3/4 tsp. black pepper, plus more to taste
  

• 3 garlic cloves, finely chopped
  

• 2 tsp. fresh thyme leaves, chopped
  

• 3 tbsp. all-purpose flour, plus more for dusting
  

• 2 c. low-sodium chicken broth
  

• 1/2 c. heavy cream
  

• 2 tsp. dijon mustard
  

• 2 1/2 c. shredded or chopped rotisserie chicken
  

• 1 sheet puff pastry (half of a 17.3-ounce package), thawed
  

• 1 large egg, beaten
  

• 2 tbsp. olive oil
  

• 1 tbsp. sherry vinegar
  

• 5 oz. baby arugula or spring mix
  

Directions

• Prep and cook vegetables: Preheat the oven to 400°F and butter a 2-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Then cook the celery, leeks, 1 teaspoon salt and 1/2 teaspoon pepper for 3 to 4 minutes until they soften.
• Add garlic and thyme: Stir in the garlic and thyme. Cook for about 30 seconds, until fragrant.
• Cook the flour: Sprinkle in the flour and stir for 2 to 3 minutes. The raw flour smell disappears, so the sauce won't taste pasty.
• Make the sauce: Gradually whisk in the chicken broth and simmer for 4 to 6 minutes until thickened. Then stir in the heavy cream and 1 teaspoon of the mustard.
• Fill the dish: Fold in the shredded chicken. Spoon the filling into the prepared baking dish.
• Roll the pastry: Roll the puff pastry on a lightly floured surface until it is at least 1 inch larger than the baking dish. Score a design with a paring knife if you like, but don't cut all the way through.
• Top the pie: Brush the rim of the dish with beaten egg and lay the pastry over the filling. Trim to leave a 1-inch overhang, then press it against the top and sides of the dish.
• Vent and bake: Cut a few 1-inch vents so steam can escape, brush all over with the remaining egg, and season with salt and pepper. Bake for 35 to 45 minutes until golden brown, then let it cool for 10 minutes.
• Dress the salad: While the pie bakes, whisk 2 tablespoons olive oil, 1 tablespoon sherry vinegar, the remaining 1 teaspoon mustard and 1/4 teaspoon each salt and pepper in a large bowl. Toss in the 5 ounces arugula and serve it alongside the pot pie.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, J.K. Adams French rolling pin, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use leftover roast chicken instead of rotisserie?

Yes, any cooked chicken works, so use 2 1/2 cups of shredded or chopped meat. Leftover roast chicken or poached breasts are both fine, since the creamy sauce keeps everything moist.

How do I keep the pastry crisp when reheating?

Reheat leftovers in the oven instead of the microwave, because the microwave makes puff pastry soft. Store the pie in an airtight container in the fridge for up to 3 days.

Can I make the filling ahead of time?

You can make the filling and keep it covered in the fridge, then top it with pastry right before baking. Let it cool first, because hot filling melts the butter in the puff pastry.

What can I use if I don't have a 2-quart baking dish?

A deep 9-inch pie plate or an oven-safe skillet of similar size will work. Just roll the pastry about an inch larger than whatever you use, so it can seal against the rim.

What's the most common mistake with this pot pie?

Skipping the vents is the most common one, since trapped steam makes the pastry puffy and soggy underneath. Cut a few 1-inch slits so it bakes crisp and golden.