Lemon & Leek Chicken Pot Pie

Ingredients

Filing

3 skinless, boneless chicken breasts, cubed

3 carrots, peeled & diced

3 celery stalks, diced

1 large leek, cleaned and sliced

1 clove garlic, crushed

2 tablespoons all purpose flour

2 tablespoons butter

1 tablespoon dijon mustard

2 cups chicken stock

1/4 cup white wine

1/4 cup whipping cream

Juice of 1 lemon

1 tablespoon olive oil for cooking

1-2 tablespoons fresh thyme chopped

salt & pepper

Crust

Store bough puff pastry

METHOD

1. In a large skillet, heat olive oil and sauté leeks, carrots and celery for 3-5 minutes. Once soft, remove and set aside. Next sauté cubed chicken until cooked through. Remember to season with salt and pepper. Remove from the pan and set aside.

2. Deglaze your pan with the white wine for 1 minute. Add in butter and stir until melted. Scatter the flour (don’t just dump it in one big clump) and whisk for 1 minute or until no clumps remain. Pour in chicken stock and whisk for 2 minutes.

3. To the skillet, add in your leek mixture and cooked chicken. Pour in cream, lemon juice, dijon mustard and stir until combined. Add chopped thyme and cook over low heat for 2-5 minutes or until the sauce has thickened.

4. Assembly time. Pour filing into an ovenproof baking dish.

5. Next roll out your puff pastry and measure so it just fits into the baking dish. Carefully lay the puff pastry over the top of the filing and press the edges down. You can get fancy and cut out extra pieces to lay ontop.

6. Brush the puff pastry with an egg wash (1 egg whisked with water) and bake at 425 degrees F for 30-35 minutes.

7. Once cooked and nicely browned, let it sit for a few minutes before digging in!

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Calories Per Serving - serves 6 ( this will also depend on how many ounces your chicken was - I accounted for 18oz total)

Cals - 456

Fat - 20.8

Carbs - 38.7

Protein - 25.6