Spring Chicken and Leek Pot Pie

Spring Chicken and Leek Pot Pie
  • Prep Time: 30
  • Total Time: 70
  • Servings: 6

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About this Recipe

This pie tastes as impressive as it looks! Filled to the brim with delicious chicken and veggies, this pie is sure to impress all of your dinner guests.


1 Slices bacon, chopped
2 Leeks, white part only, diced
2 tbsp (30 mL) Olive oil
4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite sized pieces
1/4 cup (60 mL) Flour
1 Chicken Bouillon cube
2 cups (500 mL) Milk
1/2 lb (225 mL) Asparagus, cut into 1” (2.5 cm) pieces
1 cup (250 mL) Frozen peas
1 tsp (5 mL) Chopped fresh thyme
tsp (5 mL) Lemon zest
Salt and pepper
1 (250 g) Sheet frozen puff pastry, defrosted
1 Egg, beaten


HEAT a large skillet over medium-high. Add bacon and sauté for 1-2 minutes. Add leeks and continue to cook, stirring occasionally for 3-4 minutes or until golden and the bacon is crisp. Remove from the pan using a slotted spoon and set aside.

HEAT oil in the same pan. Add chicken and season with salt and pepper. Cook stirring occasionally for 8-10 minutes. Return bacon and leeks to the pan. Sprinkle with flour. Crumble bouillon cube into the pan and cook, stirring for 1-2 minutes. Slowly pour in milk. Continue to stir and bring to a boil. Add asparagus, peas, thyme and zest. Season with salt and pepper. Pour the mixture into a 10” (25 cm) ovenproof skillet or baking dish.

PREHEAT the oven to 375°F (190°C).

PLACE the pastry on a lightly floured work surface. Using a pastry cutter, cut into 1”(2.5 cm) width strips. Arrange pastry in a lattice fashion. You can also simply place the entire pastry on top of the filling and cut a small hole in top to allow steam to escape.

BRUSH the top of the pastry lightly with beaten egg and bake for about 40 minutes or until the pastry is golden brown.


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