Potato, Leek, and Chicken Pot Pie
A touch of the Irish Potato, Leek, and Chicken Pot Pie topped with crispy puff pastry. It is warm, comforting, and delicious.
Ingredients
- 3 tbsp butter
- 1¼ lb boneless skinless chicken breasts, cubed (565g)
- 2 medium leeks (sliced) (½ lb/225g)
- 3 tbsp all-purpose flour
- 1¾ cups milk (420ml)
- 1 tbsp Dijon mustard
- ½ tsp rubbed sage
- 1 lb potatoes (cubed) (450g)
- Salt and pepper to taste
- 1 sheet puff pastry (9 oz/250g)
- 1 large egg (beaten with 1 tbsp water)
Instructions
- 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.
Nutrition
Calories: 940kcal
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