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Nutrition info

AmountPer 580 g serving
  • Calories810
  • Protein69 g
  • Fat42 g
  • Saturated fat15 g
  • Carbohydrates34 g
  • Fibre3 g
  • Sugars5 g
  • Cholesterol245 mg
  • Sodium500 mg
% Daily ValuePer 580 g serving
  • Potassium36
  • Calcium10
  • Iron20
  • Vitamin A160
  • Vitamin C20
  • Vitamin B694
  • Vitamin B1264
  • Folate30
  • Magnesium
  • Zinc33
Food prep tip

Chicken Pot Pie with Leeks and Mushrooms

  • Casseroles
  • Breast
Prepping15min
Cooking30min
Restingmin
  • Servings6
Nutrition informationThis recipe contains 69 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Preheat oven to 350°F (175°C).
2
Cut chicken into bite size pieces.
3
In a frying pan, heat 1 Tbsp (15 mL) of oil. Add chicken and poultry seasoning to the pan and stir frequently until chicken is cooked through. Place cooked chicken in a bowl and set aside. In the same frying pan, heat 1 Tbsp (15 mL) of oil. Add the carrots, celery, leeks and mushrooms and sauté until vegetables are just slightly cooked. Remove pan from heat and set aside.
4
In a saucepan, melt butter on medium-low heat. Whisk the flour into the butter. Add Dijon mustard and mix thoroughly. Add white wine, chicken broth and cream and whisk together. Reduce heat slightly and add salt and pepper to taste. Remove mixture from heat once it has thickened. If sauce is too thick, add a little more chicken broth.
5
In a 3 quart (2.8 L) casserole dish, add chicken and vegetables. Add the sauce and stir together.
6
Place thawed puff pastry sheet on top of the casserole dish, making sure to cover the edges. With a knife, cut small lines, approximately 1 inch (2.5 cm) into the pastry. Brush the pastry with beaten egg and place pot pie in the over. Bake for about 30 minutes or until a meat thermometer inserted into the centre of the pie reads 165°F (74°C).
7
Serve with mashed potatoes and a garden salad.