Leek & Herb Chicken Pot Pie with Flaky Crust

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A tender chicken and vegetable filling topped with a golden, buttery pie crust, perfect for cozy dinners. This American-inspired one-pot recipe, ready in about 50 minutes, layers boneless skinless chicken thighs, diced leeks, diced carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz boneless skinless chicken thighs
• 1 cup diced leeks
• 1/2 cup diced carrots
• 1/4 cup diced celery
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup frozen peas
• 1 tsp dried thyme
• 1 sheet (14 oz) frozen pie crust
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Baking dishes worth owning for casseroles like this → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Season 12 oz diced chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then cook in a large skillet with 1 tbsp butter over medium-high heat for 8 minutes until golden and cooked through; set aside.
2. Step 2: In the same skillet, melt 1 tbsp butter over medium heat, add 1 cup diced leeks, 1/2 cup diced carrots, and 1/4 cup diced celery. Sauté for 5 minutes until vegetables are tender.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over vegetables, stir for 1 minute, then slowly whisk in 1 1/2 cups chicken broth. Simmer for 3 minutes until thickened, then stir in 1/2 cup heavy cream, 1/2 cup frozen peas, and 1 tsp dried thyme.
4. Step 4: Return chicken to skillet, simmer for 2 minutes until heated through. Transfer filling to a 9-inch pie dish.
5. Step 5: Unroll 1 sheet frozen pie crust, place over filling, and crimp edges. Cut 3 slits in the crust. Brush with melted butter and bake for 25 minutes until crust is golden and filling is bubbling.