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–+ servings

Skillet Chicken & Leek Pot Pie with Puff Pastry

This is the easiest and tastiest Skillet Chicken & Leek Pot Pie you will ever make! The soft chicken and leeks are cooked in a white wine sauce before being topped with a sheet of flaky pastry. This delicious chicken pot pie takes minutes to prepare, making it the ideal mid week dinner recipe.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, British
Servings 4
Calories 921 kcal

Ingredients
 
 

  • 2 tbsp Butter
  • 2 lb Chicken Thighs - skinless & boneless
  • 2 Leeks - finely sliced
  • ½ cup White Wine
  • 2 tbsp All-Purpose Flour (Plain Flour)
  • 1 tsp Dijon Mustard - optional
  • 1 cup Chicken Stock
  • 5 sprigs Thyme
  • 13 oz Puff Pastry - Ready rolled - 1 roll
  • 2 tbsp Milk
  • Sea Salt and Black Pepper

Instructions
 

  • Melt the butter over a medium high heat in a cast iron skillet or oven proof frying pan with lid,
  • Season the chicken thighs with salt and pepper then sear until golden brown on both sides in the butter.
  • Remove the chicken to a plate, cover with foil and set aside.
  • Sauté the leeks in the same pan over a low heat until softened - around 5 minutes.
  • Add the white wine and let the mixture bubble a bit, scraping up all the bits from the bottom of the pan with a spatula. This is flavour!
  • Sprinkle over the flour and stir well to avoid lumps.
  • Add the dijon mustard (if using) and the chicken stock. Stir well until there are no lumps of flour and everything is well combined.
  • Cover the pan, bring to a boil and turn to a low simmer for 30 minutes until the chicken is fully cooked.
  • When the chicken is nearly cooked, preheat the oven to 400ºF/200ºC.
  • When the chicken is fully cooked, remove it with a slotted spoon and shred the chicken into bite-size pieces, using 2 forks or a potato masher.
  • Add the chicken back to the skillet and gently stir to incorporate with the sauce.
  • Check the seasoning and adjust as needed.
  • Unroll the puff pastry and gently place it over the pot pie filling.
  • Seal the edges by curling them under and pushing them into the edge of the skillet with a fork - it doesn't need to look perfect!
  • Score the middle of the pie with a sharp knife to let the steam escape while it's cooking.
  • Place the milk in a small bowl and brush the top of the pie with a pastry brush.
  • Put the skillet onto a rimmed baking sheet (in case any juices overflow) and bake for 20 minutes until the pastry is golden brown.

Nutrition

Calories: 921kcalCarbohydrates: 54gProtein: 53gFat: 51gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.3gCholesterol: 233mgSodium: 589mgPotassium: 803mgFiber: 3gSugar: 4gVitamin A: 1046IUVitamin C: 7mgCalcium: 78mgIron: 6mg
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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