Chicken, Potato, and Leek Pie

Simple to make and taste is A+. Had everything on hand except the leeks; as another reviewer did used green onions that I had on hand.

We really enjoyed this. I used it as a way to clean up the veggie bin and along with the potato and carrot, I sauteed zucchini, yellow squash, a bit of bell pepper, mushrooms, and mixed in cooked green beans. I cut it in six portions, and my husband and I each ate one slice. Our 19 year old son and his girlfriend polished off the rest in one sitting -- so you know it had to be tasty.

This was easy to put together and was a hearty, comforting meal. I added peas to the mix but you could add any veggie you might like. I will make this again.

I already can't wait to make this again! I added peas per other reviewers suggestions (and would do this again). Next time I would be sure to salt/pepper/spice the chicken before cooking. Great recipe!

This was yummy! My husband had three helpings! I have never really used leeks, so googled how to wash and cut them, I found a perfect you tube video. When I cut into it I thought it was soupy, but pot pie is supposed to have liquid in it. I spooned the mixture into the dish instead of pouring it in, so maybe I had less liquid then others? I will add some baby peas next time and would add mushrooms, but my husband hates them.

I was surprised my husband liked this so much, since it was basically a pot pie. I made this for his dinner when I had a dinner meeting, and he gobbled it up. I barely had leftovers for my lunch the next day. Definitely one to add to my rotation.

Very easy to make. I didn't find leeks so I used green onions and I added some fresh shitake mushrooms. It was browning really fast so I took it out about 10 minutes early and it was perfect. Will make this again!

My family loved this recipe! The only adjustment I made was the addition of dried sage. I am thinking that this would also be a great dish to make with leftover turkey.

This was really good. I added mushrooms, peas, and some garlic to this.

This was really good. I added mushrooms, peas and a little roasted garlic olive oil. What's a pot pie without peas, I say! Served it up with a nice green salad and viola...great dinner!

This was a great chicken pot pie - especially since it's under 300 calories/serving! Next time I will only use 1 to 1 1/2 c of chicken broth though because it was too soupy, but the flavor was great. I will probably add mushrooms as well. My husband told me that he thought it was fantastic though, so I'm happy with that! I will definitely make it again.

This was a really good recipe. A few comments. Didn't like the bacon flavor; don't see the point. Also it didn't thicken as much as I expected, so next time I'll use some gravy flour. Used a rotisserie chicken, so the rich chicken flavor wasn't there. Next time will put in some concentrated stock. I added some mushrooms which were wonderful. Also I used a puff pastry sheet instead of the pie dough due to the size of the dish I was baking the recipe in. If you do that, remember that the puff pastry cooks quickly! I set the time for 30 minutes per the instructions and after 20 the pastry was DARK brown. I've never cooked with the puff pastry before, so you live you learn! :) Will definitely do for family again. Had plenty of leftovers which was great. Ate it for lunch 2 days after and even better over time.

Very good pot pie. I added a Tbsp each fresh thyme and sage. Be sure to taste and adjust seasonings before topping with crust. Mine needed a hefty pinch of salt to bring out all the flavors. I plan to make this again in individual ramekins.

i made this tonight and everyone loved it!..I used chicken breast instead of thighs,,I doubled the carrots added in 1 cup chopped celery 1/2 onion and 2 cups chopped leeks..made it in a medium casserole dish..was plenty for people...will definitely make again ..so easy and quick

Loved it

Very nice and as other reviewers suggest, it is open to lots of variation. I did use leeks as we like them, and I added dried thyme, tarragon and sage. I could easily see using lots of other veggies, esp the mushrooms and will probably do so the next time...and there will be a next time as this is so much easier, less time consuming, and less fattening than my once a year version with cream and cooking a whole chicken! I did have trouble with it being a bit more soupy, so added another tsp or so of flour, but think I would add just a bit more...I think my homemade chicken stock is the culprit as I've had that issue before. Served with steamed green beans to which I added some leftover grilled fresh corn and sauteed both briefly in a bit of butter. Very nice dinner and lots of leftovers for lunch!

Very good chicken pot pie as written. I had to had a touch of olive oil to the potoatoes and carrots as they were beginning to stick to the pot. I used sweet onion in place of the leeks as that is what I had. I also added peas and thyme. I, too, found that the sauce didn't thicken the way I had imagined and next time will adjust for that. Overall, the pie was delicious and I wil make it again.

My husband and I loved this chicken pie. We don't eat much creamy food, so chicken pies have not been in our rotation for a long time. So glad to have a healthy version now and yummy to boot!

This recipe is fantastic. The only modification I made was use crescent rolls as the dough on top, rather than pie dough (the grocery store was out). Even despite me cooking it a little too long, therefore burning the top a bit, this recipe was stellar and we'll be making it again soon

Super good! My three very picky children even liked it. I only changed the original recipe by adding 2 extra pieces of bacon.

I never bother to review recipes but this one is a stand out. Great to toss leftover veggies, meat, even rice.

Fantastic although I made quite a few changes. I didn't use the bacon because it seemed a little pointless, I used about 2 tsp. of olive oil instead, since it is much healthier for you. I didn't use leeks because I didn't have any on hand, I used an onion instead and sauteed it until soft with about a tsp. of garlic. Instead of potatos I used parsnips, as well as mushrooms and peas. I was a little worried about having a thin consistancy when I read the other reviews so I only put in 1.5 C of stock but it thickened up really well so I ended up putting in the last .5C. I also put in way more seasoning then it said. I didn't bother with the egg wash either mainly to save a calorie. Overall I would def make this again, expecially with the creamy thick consistancy of the gravy. This is a great recipe for comfort food on a diet.

This was really delicious. I noticed someone below had used onions instead of the leeks. I was surprised at the cost of of the leeks - $3.00 for two so I might use onions next time also.Very tasty; whole family agreed.