Saucy Leek Recipe: Leek Pot Pie
Leeks are not commonly used but offer many health benefits as well as provide delicious flavour. This leek recipe for a pot pie is tried, true, and kid approved!
- 1/2 cup unsalted butter
- 2 cups thinly sliced, diced and washed leeks
- 1 cup chopped carrots
- 1/2 cup flour
- 2 1/2 cups chicken stock
- 4 (ish) cups chicken
- 1/4 cup heavy cream
- 1 cup corn/peas (or any other veggies you choose)
- 1 tbsp. dijon mustard
- 1 tbsp. fresh parsley
- 2 tsp. fresh thyme
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
Preheat the oven to 400 degrees.
Melt butter in a skillet. Add leeks and carrots and cook until soft (approximately 6 minutes).
Sprinkle with flour. Cook while stirring constantly for 1 minute.
Stir in the stock and bring to a simmer. Stir until it thickens (1-2 minutes).
Stir in the chicken, corn, dijon, and spices.
Remove from the heat.
Cover with a pie crust and brush with an egg mixed with 1 tbsp. water. (The egg wash is optional. It is to brown the crust.)
Bake at 400 degrees for 20 minutes.
Let sit for 10 min and serve!