Leek & Herb Chicken Pot Pie with Flaky Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender chicken and vegetable filling topped with a golden, buttery pie crust, perfect for cozy dinners. This american-inspired one pot 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.

★ 4.0 (15 ratings) Prep: 25 min Cook: 25 min Serves 4 American cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Leek & Herb Chicken Pot Pie with Flaky Crust take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Leek & Herb Chicken Pot Pie with Flaky Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Leek & Herb Chicken Pot Pie with Flaky Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Leek & Herb Chicken Pot Pie with Flaky Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Leek & Herb Chicken Pot Pie with Flaky Crust?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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