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    You are in: Home / Recipes / Chicken, Lemon and Leek Pot Pie Recipe
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    Chicken, Lemon and Leek Pot Pie

    Chicken, Lemon and Leek Pot Pie. Photo by JoyfulCook

    1/1 Photo of Chicken, Lemon and Leek Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    JoyfulCook's Note:

    A great Chicken Pie with with a lovely hint of lemon and a touch of Thyme giving the perfect blend with the vegetables. Easy to prepare ahead so all you have to do is pop on a pastry lid and bake in the oven, Served with creamy mashed potatoes and peas its real comfort food!

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    Units: US | Metric


    1. 1
      chicken meat into large dice. dust with the flour, using a plastic bag works well shaking off the excess. Chicken thighs have a better flavour than using breast.
    2. 2
      Using a skillet or large frying pan cook the chicken in the oil in two batches so that its sealed all over and slightly brown. Remove from the pan and put to one side.
    3. 3
      Heat up the frypan, adding a touch more oil if necessary. add the leek, garlic, carrot and the thyme cook for a couple of minutes then add the stock and the wine and simmer for 15 minutes. Add the lemon juice and seasoning to taste.
    4. 4
      Place into a pie dish, and cover with the puff pastry, glaze with the beaten egg. Place in a preheated oven 190c and cook for 15-20 minutes until the pastry has risen and golden brown.
    5. 5
      Serve and Enjoy.

    Ratings & Reviews:


    Nutritional Facts for Chicken, Lemon and Leek Pot Pie

    Serving Size: 1 (452 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1054.5
    Calories from Fat 653
    Total Fat 72.5 g
    Saturated Fat 18.3 g
    Cholesterol 318.8 mg
    Sodium 514.5 mg
    Total Carbohydrate 22.4 g
    Dietary Fiber 2.2 g
    Sugars 5.9 g
    Protein 70.1 g

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