Chicken and Leek Pie

Step away from the traditional chicken pot pie and make a pie with chicken and leek. This chicken and leek pie recipe is...

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Step away from the traditional chicken pot pie and make a pie with chicken and leek. This chicken and leek pie recipe is simple and delicious — if you use store-bought dough, it'll take under an hour to make. 

Ingredients

  • 1 box refrigerated pie crust, left at room temperature
  • 1/4 Cup butter
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 12 Ounces can potato and leek soup
  • Salt, to taste
  • Pepper, to taste
  • 1/2 Cup milk
  • 3 Cups rotisserie chicken, cooked, shredded
  • 1 Cup frozen mixed vegetables, thawed

Directions

Preheat the oven to 350 degrees F.

Make pie crust as package directs, using a 10-inch pie pan.

In a saucepan, melt the butter over medium heat and add in the onions and garlic. Cook for 3 minutes, stirring occasionally, until the onions are translucent and tender; add salt and pepper to taste. Add in the potato and leek soup and the milk, stirring until the mixture has thickened. Add in the chicken and frozen vegetables.

Remove mixture from heat and spoon it into the prepared pie crust. Top the mixture with the second crust, seal the edges, and cut a slit at the top.

Bake in the oven for 35 minutes or until the crust is golden brown on top.

 

 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.