Chicken Potato And Leek Potpie Food

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CHICKEN & LEEK POT PIES



Chicken & leek pot pies image

Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg

Provided by Mary Cadogan

Time 1h10m

Number Of Ingredients 10

500g parsnip , peeled
300g floury potato , peeled
500g boneless skinless chicken breast
2 tsp cornflour
1 tbsp olive oil
4 leeks , sliced
grated zest 1 lemon
2 tbsp chopped parsley
2 tbsp low-fat crème fraîche
1 tbsp wholegrain mustard

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
  • Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
  • Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

Nutrition Facts : Calories 341 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.4 milligram of sodium

CHICKEN, POTATO, AND LEEK POTPIE



Chicken, Potato, and Leek Potpie image

Make and share this Chicken, Potato, and Leek Potpie recipe from Food.com.

Provided by GibbyLou

Categories     Pot Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 smoked bacon, slice chopped
1 1/2 cups red potatoes, cubed (about 8 ounces)
1 cup carrot, chopped
6 boneless skinless chicken thighs, cut into bite sized pieces
3 1/2 tablespoons all-purpose flour
3 cups leeks, sliced (about 2)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chicken broth, fat-free, lower-sodium
0.5 (14 1/8 ounce) package refrigerated pie dough
1 tablespoon nonfat milk
1 large egg white

Steps:

  • Preheat oven to 450°F.
  • Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot; saute 3 minutes, stirring occasionally. Add chicken to pan; saute 3 minutes or until lightly browned, stirring occasionally. Stir in flour, leek, salt, and pepper; saute 1 minute, stirring frequently.
  • Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon 1 1/4 cups mixture into each of 6 (8 ounce) ramekins. Cut dough into 6 (4 inch) circles (reroll dough scraps, if necessary). Place over ramekins, folding under and pressing down on edges to seal.
  • Combine milk and egg white; brush over dough. Cut small slits in dough to vent. Bake at 450 for 30 minutes or until golden. Let stand 10 minutes.

CHEESY CHICKEN AND LEEK PHYLLO PIE



Cheesy Chicken and Leek Phyllo Pie image

In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. -Andrea Stewart, Toronto, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

6 tablespoons olive oil, divided
2 medium leeks (white portion only), thinly sliced
1 cup sliced fresh mushrooms
1 tablespoon all-purpose flour
1 cup chicken stock
1 can (5 ounces) evaporated milk
3 cups cubed cooked chicken
3/4 cup plus 2 tablespoons shredded Gruyere cheese, divided
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
10 sheets phyllo dough (14x9-inch size)

Steps:

  • Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.

Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 566mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.

CHICKEN, BACON AND LEEK POT PIE



Chicken, Bacon and Leek Pot Pie image

This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!)

Provided by becy959

Categories     Pot Pie

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 bbq chicken, flesh shredded
1 metric cup sliced button mushroom
2 small leeks
2 shallots
1 large clove garlic
1/2 metric cup white wine
1/2 metric cup sour cream
4 large slice bacon
1 teaspoon dried chives
1 tablespoon olive oil
1 sheet puff pastry
1 metric cup water
1 tablespoon flour

Steps:

  • Preheat oven to 180C.
  • Chop the shallots and garlic.
  • Heat olive oil in heavy base medium sized deep casserole on stove.
  • Add shallots and garlic and fry gently til transparent.
  • Chop bacon into small squares and fry.
  • Discard green section of leeks 1 inch above white section.
  • Clean leek stalks carefully.
  • Chop leeks into disks and add to fry mixture.
  • When leeks are soft, add sliced mushrooms.
  • Fry til mushrooms are darker and soft.
  • Add white wine and bring to boil.
  • Simmer for 5 minutes.
  • Add shredded bbq chicken pieces including skin pieces.
  • Add chives and some salt and pepper.
  • Add water and bring to simmer.
  • Mix flour with a bit of water in a cup til it is a paste.
  • Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
  • Add sour cream.
  • Fit circle of puff pastry over casserole and puncture surface with fork.
  • Bake in oven til pastry is golden.

Nutrition Facts : Calories 905.3, Fat 61.5, SaturatedFat 16.3, Cholesterol 172.5, Sodium 324.1, Carbohydrate 37.5, Fiber 1.8, Sugar 2.2, Protein 48.5

CHICKEN, POTATO, AND LEEK SOUP



Chicken, Potato, and Leek Soup image

This chicken, potato, and leek soup is my favorite soup. Very comforting.

Provided by georgia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

1 (2 pound) fryer chicken
3 cups water
2 (14.5 ounce) cans chicken broth
1 tablespoon salted butter
3 large leeks, sliced
1 quart heavy cream
2 large potatoes, peeled and diced
1 pinch salt and ground black pepper to taste

Steps:

  • Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken and allow to cool. Strain stock and set aside.
  • Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
  • Meanwhile debone the chicken and dice the meat.
  • Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 27.8 g, Cholesterol 199.8 mg, Fat 53.3 g, Fiber 3 g, Protein 16.1 g, SaturatedFat 30.4 g, Sodium 557.7 mg, Sugar 3.5 g

EASY CHICKEN & LEEK POT PIES



Easy chicken & leek pot pies image

Make these creamy, cheesy chicken and leek pot pies ahead and freeze them, ready for those cold winter nights when you don't feel like cooking

Provided by Good Food team

Categories     Dinner

Time 1h10m

Yield Makes 4 small pies

Number Of Ingredients 11

25g butter
3 leeks, washed and sliced
350g tub fresh cheese sauce
½ bunch chives, snipped
200g cooked chicken, torn
3 tbsp milk
1 tbsp Dijon mustard
320g pack shortcrust pastry
plain flour, for dusting
1 large egg, beaten
green veg, to serve (optional)

Steps:

  • Melt the butter in a large pan, then add the leeks and cook, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.
  • Unroll the pastry on a lightly floured surface. Use a saucer to cut circles for the tops, put them on top, trim to fit, crimp the edges and glaze with egg. Will keep, covered and frozen, for up to two months.
  • Heat the oven to 190C/170C fan/gas 5 and bake for 45 mins, or, to cook from frozen, heat oven to 220C/200C fan/gas 7. Cover with foil and put on a baking tray. Bake for 15 mins. Reduce the oven to 190C/170C fan/gas 5 and bake for 45 mins, removing the foil for the final 30 mins. Serve with green veg, if you like.

Nutrition Facts : Calories 639 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium

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