Leek And Chicken Pot Pie

There’s nothing quite like a warm pot pie straight from the oven to make you feel cozy and comforted. This Leek and Chicken Pot Pie is a classic dish that combines tender chicken, flavorful leeks, and a creamy filling, all enclosed in a flaky pastry crust. Perfect for a family dinner or a special gathering with friends, this recipe is sure to become a favorite in your home.

**Leek And Chicken Pot Pie**

**Ingredients:**
– 2 boneless, skinless chicken breasts, cooked and shredded
– 2 leeks, white and light green parts only, sliced
– 2 carrots, diced
– 1 cup frozen peas
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– 2 cups chicken broth
– 1 cup milk
– Salt and pepper, to taste
– 1 package store-bought pie crusts (2 crusts)
– 1 egg, beaten (for egg wash)

**Instructions:**
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large skillet, melt the butter over medium heat. Add the sliced leeks and diced carrots, and cook until the vegetables are softened, about 5-7 minutes.
3. Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for 2-3 minutes to remove the raw flour taste.
4. Slowly pour in the chicken broth, stirring continuously to avoid lumps. Add the milk, shredded chicken, and frozen peas. Season with salt and pepper to taste.
5. Simmer the mixture until it thickens slightly, about 5 minutes. Remove the skillet from the heat and set aside.
6. Roll out one of the pie crusts and line the bottom of the prepared pie dish with it. Trim any excess dough hanging over the edges.
7. Pour the chicken and leek mixture into the pie dish, spreading it out evenly.
8. Roll out the second pie crust and place it over the filling. Press the edges of the top and bottom crusts together to seal, then crimp with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
9. Brush the top crust with the beaten egg to create a golden finish.
10. Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
11. Remove the pot pie from the oven and let it cool for a few minutes before slicing and serving.

This Leek and Chicken Pot Pie is a delightful combination of tender chicken, sweet leeks, and hearty vegetables all tucked under a buttery, flaky crust. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, this pot pie is a winner. Serve it alongside a fresh green salad and enjoy the heartwarming flavors that this classic recipe brings to your table.