Chicken and Leek Pot-Pie

I am always excited for spring for lighter foods and bright vegetables. Spring can still be a bit chilly so a few comforting dishes are still in order. This fits the bill perfectly. It is so easy, uses subtle leeks and peas which are readily available. It is warm and comforting without being heavy. It is also the perfect place to use leftover chicken. I use store bought, frozen puff pastry. (It is not cheating in my book)! It makes this recipe come together so quick! Just allow for time for the pastry to thaw. You can bake this in a large skillet that is oven friendly. I prefer a 10 inch pie dish, it is easier to serve and is such a pretty, rustic presentation.

Makes 6 servings:

2 tablespoons butter

2 leeks (whites only, cut in half lengthwise 2 times, then into 1/4 inch slices)

6 garlic cloves (minced)

6 ounces or 1/2 cup fresh English peas (frozen would work here as well, just make sure they are thawed first)

1 handful parsley (chopped)

1 handful chives (chopped)

1/4 cup flour

1/4 cup chicken broth

1/4 cup heavy cream

1 pound chicken (if you have leftover chicken dice it and it is ready to use. If not, use a mix of boneless skinless thighs and breasts. Lightly season with salt and pepper, and brown in another pan. Then dice)

salt and pepper

1 sheet puff pastry (thawed and rolled out to about 12 inches)

Whole milk (for brushing dough)

Let frozen pastry thaw about 40 minutes. You want it thawed, but still cold.

If you need to cook your chicken, I recommend doing that first so it is cool enough to handle when chopping. In large skillet, heat over medium-high heat and add 2 tablespoons vegetable oil. Add seasoned chicken. Brown on both sides and remove. Set aside. It will cook through in the pot pie.

Pre heat oven to 375. In large skillet over medium heat, 2 tablespoons butter. Let heat then add leeks and garlic, let cook about 6 minutes or until translucent but not browned. Add peas and cook another 3 minutes. Add flour and stir through vegetables. Add stock and let it thicken. Add cream and season with salt and pepper. Add chicken and herbs. If it is too thick, add a few more tablespoons of stock. You want it moist, but not runny. Remove from heat and add herbs. Place filling in pie pan or leave in skillet if planning on baking it in the skillet. Set aside.

On lightly floured surface, roll puff pastry into about 12 inches in diameter. This may differ depending on the dish you are baking in. Try to make it about 2 inches larger in diameter than your baking vessel. Place rolled pastry dough over filling. Trim excess dough, leaving about 2 inches around the dish. Fold over edges. With sharp knife, make a few slashes to let steam escape. The design is up to you! Lightly brush dough with milk.

Place in oven and bake 30-35 minutes or until pastry is golden brown. Let sit 20-30 minutes before serving.