Chicken, Leek & Potato Pot Pie

Chicken, Leek & Potato Pot Pie | Eats Inspired By

Inspired by: leftovers.

And a month after launching…we’re back! Don’t know about the rest of you, but Brent and I experienced some major blows to our motivation after the election. After a few weeks reevaluating, reprioritizing, and just recuperating, we celebrated the beginning of the new month with a weekend of making tasty food. It felt so good to be back in the kitchen!

Chicken, Leek & Potato Pot Pie | Eats Inspired By

We started with this seasonal pot pie, which Brent has dubbed The CLP for Chicken Leek & Potato. Our last pot pie venture never even made it onto our Instagram due to all the photos turning out TERRIBLY. After evaluating the contents of our freezer & pantry, we decided it was time for Pot Pie Round 2.

One of our new goals is to be more conscious of reserving food for easy meal prep. We cooked two chickens during Thanksgiving week, but weren’t eating the meat fast enough. So, Brent shredded the chicken and separated it into meal portions in the freezer. For Thanksgiving dinner, we cut up more carrots and celery than we needed for our recipes and into the freezer they went. Two portions ready to toss into a soup, stir fry, or pie!

Chicken, Leek & Potato Pot Pie | Eats Inspired By

When you have chicken, carrots, and celery all ready to go…it’s either chicken noodle soup or pot pie. And if you can basically eat chicken noodle soup wrapped up in a flaky crust then the choice is really easy.

Oh, and we had potatoes in our pantry and love leeks…hence, The CLP!

Chicken Leek & Potato Pot Pie (aka, The CLP)
 
Prep time
Cook time
Total time
 
I honestly can't remember where I first came across this basic pie crust recipe, but we did vaguely follow along with Ina Garten's Chicken Pot Pie recipe here
Author:
Recipe type: Dinner
Cuisine: American
Serves: 8-10 servings
Ingredients
Pie Crust:
  • 3 c. flour
  • 1½ tsp salt
  • 1 tbsp sugar
  • 1 tsp freshly ground pepper
  • 1 tsp sage
  • ½-1 tsp piri piri spice blend
  • 1 cup + 2 tbsp cold butter
  • 6-8 tbsp cold water

Pot Pie Filling
  • 12 tbsp butter
  • 1 leek, rinsed and chopped
  • 2 medium potatoes, cut into cubes
  • ¾-1 c. each chopped celery and carrots (fresh, frozen, or thawed)
  • 2 cups shredded chicken
  • ¾ c. flour
  • 4 cups chicken stock
  • 1 cup vegetable stock
  • ¼ c. heavy cream
  • Salt and pepper to taste
  • 1 tsp turmeric
  • 1 tsp sage
  • ½-1 tsp piri piri spice blend
Instructions
  1. Preheat the oven to 375° F with two racks in the lower half of the oven.
  2. First, make the pie crust. Measure 8 tbsp of water and place in the freezer to chill. Mix together flour, salt, sugar, and seasonings in a large bowl. Cut the butter into the dry ingredients, then mix by hand until there are few/no butter lumps and the dough feels soft and crumbly. Incorporate the water bit by bit until the dough just comes together. You may or may not need all the water. Split the dough into two equal sections. Lightly flour a work surface and roll out the dough for a 9" pie dish. Wrap each piece in plastic and refrigerate until the pot pie filling is complete. You can also leave in a ball while refrigerating, and roll out later.
  3. While the pie dough is chilling, melt butter in a skillet and saute the leek and potatoes for about 10 minutes or until your kitchen smells divine. Then go full Ina: whisk in the flour while cooking over low heat, stirring constantly, for 2 minutes. Add the chicken stock and vegetable stock and stir well. Simmer over low heat until the gravy thickens, about 1 minute. Add seasonings to taste and heavy cream. Mix well, then add shredded chicken, celery, and carrots. Let sit on low heat.Chicken, Leek & Potato Pot Pie | Eats Inspired By
  4. Line a 9" pie dish with crust. Set any scraps aside. Fill crust with filling, leaving the tiniest amount of space before the rim of the dish. Cover with the second piece of pie dough. Set scraps aside. Use a fork to poke a few holes in the top. You can brush the crust with an egg wash for extra flair and/or top with a few sprigs of thyme. You should have enough extra filling + pie crust to make a baby pot pie as well. Bake for one hour or until the crust is perfectly golden. You might want to place a hardy baking sheet on the rack below in case the filling bubbles over a little.Chicken, Leek & Potato Pot Pie | Eats Inspired By
Chicken, Leek & Potato Pot Pie | Eats Inspired By

enjoy!

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