(35 votes, average: 3.77 out of 5)
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This chicken pot pie is a nice special occasion comfort food and doesn’t require a crust.
It’s easily made ahead if you want to freeze it before you bake. Simply brush the top with melted butter and cover with foil, bake for 30 minutes at 375 °F, remove foil, and cook for another 15 minutes.
This recipe calls for pre-cooked potatoes, but if you’re starting from scratch, follow these directions: Place potatoes in a pot and cover with one inch of water. Bring water to a boil and cook for 20 minutes for fork-tender potatoes and 25 minutes for fully cooked potatoes.
Ingredients
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Preparation
Halve half of the potatoes and slice the other half into thirds.
In a pot combine chicken, carrots, and peas. Add enough water to just cover the ingredients.
Bring to a boil, reduce to medium, and let cook for 15 minutes. Strain water and set cooked ingredients aside.
In a large pot over medium heat, add oil, and cook leeks until just golden. Add flour, salt, and pepper. Stir well.
Add chicken broth and milk. Reduce heat and allow to come to a simmer, stirring often.
Once sauce has thickened, add boiled ingredients and halved potatoes; stir well to coat.
Divide mixture between two 10-inch pie plates and top with remaining potatoes.
Brush pies with melted butter.
Bake at 375 °F for 45 minutes.