This isn’t just dinner — it’s a warm hug in a dish. Creamy, savory, and irresistibly cozy, this chicken and leek pot pie is topped with flaky golden puff pastry and packed with rich flavor from garlic, butter, and a hint of truffle. It’s elegant enough for a dinner party yet comforting enough for a quiet night in.
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Cook the potatoes until tender but still holding their shape. Set aside.
Sear the chicken in olive oil until lightly golden. Remove and set aside.
In the same pan, sauté the leeks until soft and silky, then add the garlic for the last minute. Set aside with the chicken.
In the same pot, melt the butter and whisk in the flour. Cook for 2 minutes to make a roux.
Slowly pour in the warm milk, whisking continuously until you have a smooth, luscious cream sauce.
Remove from heat and stir in the truffle paste (if using).
Fold in the chicken, leeks, and potatoes until everything is coated in the sauce.
Transfer to a baking dish. Cut puff pastry into squares and layer over the filling. Brush generously with egg wash.
Bake at 400°F (200°C) until puffed and golden brown.
Serve hot with a crisp green salad on the side.
For extra flavor, you can add a pinch of nutmeg to the cream sauce.
Ensure the puff pastry is chilled before using to achieve maximum flakiness.
If you don’t have truffle paste, you can substitute with a drizzle of truffle oil.
Leftovers can be reheated in the oven to maintain the crispness of the puff pastry.
Can I use store-bought rotisserie chicken?
Yes, you can substitute the cubed chicken breasts with shredded rotisserie chicken to save time.
Can I make this dish ahead of time?
Yes, you can prepare the filling ahead of time and refrigerate it. Add the puff pastry and bake just before serving.
What can I use instead of truffle paste?
You can use truffle oil or simply omit it for a more traditional pot pie flavor.
Can I freeze the pot pie?
Yes, you can freeze the unbaked pot pie. When ready to eat, bake directly from frozen, adding extra time to the baking process.
What side dishes pair well with this pot pie?
A crisp green salad or roasted vegetables make excellent side dishes to complement the richness of the pot pie.
