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Chicken and Leek Pot Pie

Cedar Oak Farms
This chicken & leek pot pie is the perfect all-American comfort food. It bakes up deliciously creamy and aromatic.
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6


  • 1 tablespoon olive oil
  • 2 skinless chicken breasts
  • 3 leeks
  • 4 ounces cremini mushrooms
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour, plus more for dusting
  • cup milk
  • 1 tablespoon Dijon mustard
  • 1 – 2 sprigs fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grind black pepper
  • 1 sheet puff pastry


  • Wash and slice the leeks. Slice the mushrooms. Set aside.
  • Dice the chicken. Place in a medium bowl and season with salt and pepper; toss to mix.
  • Heat the oil in a skillet over medium-high heat just to shimmering. Carefully add the chicken, working in batches, sautéed to a golden brown. Remove chicken to a bowl and set aside. Add the leeks and mushrooms to the skillet. Turn heat down to medium. Sauté 5-10 minutes until the leek is tender. Transfer to the bowl with the chicken.
  • Preheat the oven to 350°F. Wipe the skillet out with a paper towel. Melt the butter in the skillet, sprinkle in the flour and stir on a low heat until smooth. Gradually whisk in the milk, whisking until all the milk has been added. Simmer for 5 minutes, or until a smooth, thick, white sauce. Stir in mustard.
  • Stir in the chicken, leeks, mushrooms, oregano, salt and pepper until blended. Turn into a 9” cast iron skillet, or 5” individual pie pans. Remove the pastry from the package and give it a quick roll, to about the thickness of a nickel, on a lightly floured work surface. Cut the pastry into 10 even strips. Using a basket weave pattern crisscross the stripes covering the skillet. Crimp or decorate the top with the off-cuts, and transfer to a baking tray.
  • Bake for 30 minutes, or until the pastry is lightly golden brown and crisp. Let cool for 10 minutes then serve.
Keyword Chicken & Poultry