Potato, Leek, and Chicken Pot Pie

Potato, Leek, and Chicken Pot Pie

Every year after the Thanksgiving turkey dinner, Ro-Jiro would drop hints about a follow up dish in the form of a pot pie using the leftover turkey. I usually oblige him but with the most recent Thanksgiving, I used up the meat for this Turkey Congee. For that reason he was not able to get his pot pie fix up until now. Although there was a delay this time round, I think he would agree with me that it was well worth his wait. ;)

Since St. Patrick’s Day is just around the corner, I decided to make the filling with a touch of the Irish using potatoes and leeks, two ingredients very popular in the Emerald Isle. I had one remaining sheet of puff pastry in the freezer and so I used it as a topper for the pies. That made it really easy as I only needed to concentrate on the filling which is pretty straight forward and simple.

Potato, Leek, and Chicken Pot Pie

Potato, Leek, and Chicken Pot Pie

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4 servings

Potato, Leek, and Chicken Pot Pie


  • 3 tbsp butter
  • 1¼ lb (565g) boneless skinless chicken breasts, cubed
  • 2 medium (½ lb/225g) leeks, sliced
  • 3 tbsp all-purpose flour
  • 1¾ cups (420ml) milk
  • 1 tbsp Dijon mustard
  • ½ tsp rubbed sage
  • 1 lb (450g) Yukon Gold potatoes, cubed
  • Salt and pepper
  • 1 sheet (9 oz/250g) puff pastry
  • 1 egg, beaten with 1 tbsp water


Melt butter in a medium sized pan. Cook chicken for 5 minutes until browned all over.

Add leeks and cook for another 3 minutes. Stir in flour and cook for 1 minute stirring continuously.

Gradually pour in milk and bring to a boil.

Add mustard, sage, potatoes, salt and pepper to taste. Reduce heat and allow it to simmer for 8 to 10 minutes.

Divide filling into 4 equal portions. Spoon each portion into an individual 5-inch pie plate.

Cut puff pastry into 4. Top each pie plate with puff pastry, trimming off excess. Press or crimp edges with a fork to seal.

Brush pastry with egg wash. Place pie plates on a tray and bake in a 400°F (200°C) oven for 23 to 25 minutes.


Ro-Jiro thoroughly enjoyed his Potato, Leek, and Chicken Pot Pie and so did the rest of the family. As soon as he finished his, he requested that I make it again soon. I guess it may be a good idea for me to replenish my freezer with another box of puff pastry soon. :)

Potato, Leek, and Chicken Pot Pie

Enjoy…..and have a wonderful day! 8-)

12 Responses

  1. Biren, Those pot pies with potato leek and chicken meat look very delicious! I also have 20 sheets of frozen puff pastry left in my freezer. Will try to make this soon.

  2. Haruna says:

    Yum! This looks so delicious.

  3. Oh this looks amazing. the leeks bring such a nice succulent but sweet flavor to the pot pie! Would love this any night of the week

    • Biren says:

      I absolutely agree! Leeks are sweet when cooked and they give a very nice flavor to the meats cooked with it.

  4. Ramona says:

    This is one fantastic comfort meal. Love the crust. :)

  5. mjskit says:

    Oh – this looks SO good and that crust is to die for!!!! Love it!

  6. Cara says:

    I made this tonight for dinner. Absolutely delicious and not a piece left! Kids loved it.

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