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.
boneless skinless chicken breasts, cubed
(sliced) (½ lb/225g)
and pepper to taste
(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.
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Potato, Leek, and Chicken Pot Pie at https://www.rotinrice.com/potato-leek-and-chicken-pie/