Spring Chicken and Leek Pot Pie

By Naperville Magazine
April 2025 View more Recipe

By Kelli Ra Anderson

Fresh flavored leeks transform this classic comfort food into a springtime treat. What makes this dish especially comforting, however, are its many shortcut options. Don’t have time to cook chicken? Shred up precooked rotisserie. Don’t have time to make your own pastry? Feel free to use store-bought. Even frozen carrots or pearl onions can work in a pinch. But whether you work your culinary magic from scratch ingredients or take a few liberties, the resulting flavor will win you compliments.

INGREDIENTS

3 cups chicken thighs or tenderloins, 1-inch diced
1 cup broccoli, tops only, rough chopped
1 cup carrot, peeled and cubed
1 cup celery, diced
1 cup leek, bulb only, diced
1 cup frozen peas
3 tablespoons butter
3 to 4 tablespoons flour
3 cups whole milk or half and half
1 tablespoon soy sauce
1 cup Parmesan cheese, grated
½ teaspoon freshly grated nutmeg
1 tablespoon lemon juice
1 teaspoon fresh thyme, chopped
1 bay leaf
3 teaspoons of chicken stock concentrate (or 3 bouillon cubes)
1 frozen package of puff pastry
1 egg, beaten
1 teaspoon salt
½ teaspoon pepper

DIRECTIONS

1. Preheat the oven to 400 degrees. Set the puff pastry out to thaw.

2. In a medium pot, add chicken (dark meat is best for retaining juiciness and flavor), broccoli tops, carrot, and celery in generously salted water. Bring to a simmer for 15 minutes. Drain and remove to a separate bowl.

3. Melt butter in a large stock pot and sauté leeks until soft (about 5 minutes). Add flour to create a roux and cook for an additional 5 minutes.

4. Add lemon juice, stock concentrate, soy sauce, cheese, nutmeg, thyme, bay leaf, and cream, stirring until thickened (about 5 to 10 minutes).

5. Remove from heat and stir the cooked vegetables and chicken back into the sauce. Adjust for seasoning, as needed. Remove bay leaf. Add in the frozen peas and set aside.

6. Roll out the puff pastry on a floured surface. Pour the cooled filling into a pie pan and top with the pastry.

7. Brush the pastry with an egg wash before putting in the oven and baking until golden brown, 45 to 50 minutes.

PRO TIP: As leek bulbs grow, soil is mounded up around them, trapping dirt in between many of their developing layers. To ensure the dirt is removed from between concentric rings, slice and chop the bulb, breaking up the various segments, then rinse thoroughly.

Photos: Kellira Media