Chicken and Leek Pot Pie

The blog post for this recipe can be found here. This is the recipe for the pie filling; for the dough we used this recipe or you can substitute your favourite pie crust. The dough and filling can be made in advance and refrigerated. Just assemble it and bake when you’re ready.

This recipe makes enough filling for one 8″ pie, or four large portions.


  • ⅓ Cup flour
  • ¼ Cup dry white wine
  • ¼ Cup cream
  • 1 ¼ Cups chicken stock
  • 6 Tbsp butter, divided (64g)
  • 1 Tsp herbs provencal
  • 2 Tbsp fresh thyme
  • 1 medium garlic clove, microplaned
  • 4 Slices thick cut bacon (100g)
  • 3 Large leeks, white and pale green parts, thinly sliced rounds (300g)
  • ⅓ Cup carrots, chopped in ¼inch cubes (50g)
  • 700g skinless, boneless chicken breasts
  • 1 Egg, for wash


  1. Heat oven to 400F. Put the bacon into a cold, large pan and cook over medium heat until crispy. Remove and place on paper towel lined plate and drain off excess grease. When cooled and dry, chop into small pieces.
  2. Take the pan with the rendered bacon fat and increase heat to medium-high. Salt the chicken and cook in the pan on each side until browned and cooked through. If the chicken is thick, finish it off in the oven. Remove the chicken and allow it to cool, and then shred it into a large bowl
  3. Add 2 Tbsp. of the butter to the pan, once melted add the garlic, carrots, leeks, thyme and herbs along with a bit of salt. Reduce heat the medium and cover. Stirring occasionally, cook the leeks until they they soften and are very pliable. Remove the lid and add the wine to deglaze the pan, stirring it to help dislodge any fond on the bottom. Reduce until there is virtually no liquid left on the bottom of the pan.
  4. Add the leek mixture to the chicken and wipe out the pan. Over medium heat, add the remaining butter and let it melt. Whisk in the flour and make a roux, cook it until it is nice and brown and forms a thick paste, making sure to whisk constantly. Slowly add the chicken stock and cream to the roux, whisking constantly. Once the liquid is fully incorporated, add it to chicken and leeks, along with the bacon. Mix it all together and taste for seasoning, adjusting as needed.
  5. When you are ready to bake, roll out one portion of the dough so it is 13″ round, and put it into an 8″ cast iron pan. Cut off any excess making to sure leave about 1″ hanging over the sides. Roll out the second portion of dough so it is just larger than the top of the pan, roughly 8 1/2″. Place the the filling into the pan, place the second round of dough over top. Fold the overhanging dough from the bottom over the top layer and crimp it. Brush it with an egg wash and cut a few vents to allow steam to escape. Bake until the top is golden brown, and the internal temp is 155F, around 1 hour. Let the pie cool for 15 minutes before cutting, and be careful it will still be very hot!

You can find the blog post for this recipe here.