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Terrific Trio
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.
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.