Chicken Pot Pie with Leek Cream
Savor the comforting flavors of our Chicken Pot Pie, where tender chicken meets a luscious leek cream that brings a touch of gourmet to your dinner table. With flaky, golden crusts and a delightful medley of veggies, this dish is a warm hug in a bowl! Perfect for cozy nights, it’s a must-try for any home cook looking to impress.
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 3 talos alho poró
🥛Dairy & Eggs(2)
- 200g manteiga gelada (14 tbsp)
- 1 copo requeijão
🫙Pantry Staples(1)
- Mais ou menos 340g farinha de trigo (2.72 cup)
🧂Spices & Seasonings(1)
- Sal se quiser deixar mais salgadinhooptional
Nutrition (per serving)
Calories
780
Protein
12g
Carbs
69g
Fat
51g
👨🍳 Instructions
- 1
For the dough, mix cold butter and wheat flour until you achieve a soft, non-crumbly consistency.
- 2
Take a little more than half of the dough and spread it out to form the bottom layer in a baking dish.
- 3
Prepare the creamy filling by sautéing the leeks and mixing them with cream cheese.
- 4
Layer the chicken filling and the leek cream in the dish.
- 5
Roll out the remaining dough to cover the top, making sure to poke holes to prevent puffing.
- 6
Brush the top with egg yolk and bake in a preheated oven at 190°C for about 40 minutes.
💡 Pro Tips
- ✓Cut cold butter into 8-12mm cubes and work it into flour at 65-70% humidity using a pastry cutter or fingertips for exactly 2-3 minutes until mixture resembles coarse breadcrumbs with pea-sized butter pieces visible. This creates steam pockets that produce a flaky, tender crust rather than a tough one from overworking the gluten.technique8-12mm cubes, 2-3 minutes maximum
- ✓Slice leeks into 5mm half-moons and sweat them in butter at 160-170°C for 8-10 minutes before adding cream cheese, allowing natural moisture to evaporate and concentrate sugars through caramelization rather than steaming them at higher heat.timing160-170°C, 8-10 minutes
- ✓Use a 1:1 ratio of cream cheese (requeijão) to chicken by weight because it provides 65% moisture content, which prevents the filling from drying during the 40-minute bake while maintaining structural integrity—higher ratios create a soupy filling that seeps under the crust.ingredient1:1 ratio by weight, 65% moisture content
- ✓Prick the top crust with a fork creating 20-25 small perforations (spaced 2cm apart) rather than large slits, because small holes allow steam to escape gradually at ~2-3 grams per minute, preventing dome-shaped puffing while keeping the interior moist.technique20-25 perforations, 2cm spacing
- ✓Brush only the egg yolk (not whites) thinned with 1 teaspoon water onto the crust 5 minutes before baking reaches 190°C, because pure yolk's emulsifying lecithin creates a glossy, golden-brown finish at 155-160°C surface temperature without burning the edges.timing5 minutes before 190°C oven, 1 tsp water per yolk
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Pot Pie with Leek Cream
Savor the comforting flavors of our Chicken Pot Pie, where tender chicken meets a luscious leek cream that brings a touch of gourmet to your dinner table. With flaky, golden crusts and a delightful medley of veggies, this dish is a warm hug in a bowl! Perfect for cozy nights, it’s a must-try for any home cook looking to impress.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 3 talos alho poró
🥛Dairy & Eggs(2)
- 200g manteiga gelada (14 tbsp)
- 1 copo requeijão
🫙Pantry Staples(1)
- Mais ou menos 340g farinha de trigo (2.72 cup)
🧂Spices & Seasonings(1)
- Sal se quiser deixar mais salgadinhooptional
Nutrition (per serving)
Calories
780
Protein
12g
Carbs
69g
Fat
51g
👨🍳 Instructions
- 1
For the dough, mix cold butter and wheat flour until you achieve a soft, non-crumbly consistency.
- 2
Take a little more than half of the dough and spread it out to form the bottom layer in a baking dish.
- 3
Prepare the creamy filling by sautéing the leeks and mixing them with cream cheese.
- 4
Layer the chicken filling and the leek cream in the dish.
- 5
Roll out the remaining dough to cover the top, making sure to poke holes to prevent puffing.
- 6
Brush the top with egg yolk and bake in a preheated oven at 190°C for about 40 minutes.
💡 Pro Tips
- ✓Cut cold butter into 8-12mm cubes and work it into flour at 65-70% humidity using a pastry cutter or fingertips for exactly 2-3 minutes until mixture resembles coarse breadcrumbs with pea-sized butter pieces visible. This creates steam pockets that produce a flaky, tender crust rather than a tough one from overworking the gluten.technique8-12mm cubes, 2-3 minutes maximum
- ✓Slice leeks into 5mm half-moons and sweat them in butter at 160-170°C for 8-10 minutes before adding cream cheese, allowing natural moisture to evaporate and concentrate sugars through caramelization rather than steaming them at higher heat.timing160-170°C, 8-10 minutes
- ✓Use a 1:1 ratio of cream cheese (requeijão) to chicken by weight because it provides 65% moisture content, which prevents the filling from drying during the 40-minute bake while maintaining structural integrity—higher ratios create a soupy filling that seeps under the crust.ingredient1:1 ratio by weight, 65% moisture content
- ✓Prick the top crust with a fork creating 20-25 small perforations (spaced 2cm apart) rather than large slits, because small holes allow steam to escape gradually at ~2-3 grams per minute, preventing dome-shaped puffing while keeping the interior moist.technique20-25 perforations, 2cm spacing
- ✓Brush only the egg yolk (not whites) thinned with 1 teaspoon water onto the crust 5 minutes before baking reaches 190°C, because pure yolk's emulsifying lecithin creates a glossy, golden-brown finish at 155-160°C surface temperature without burning the edges.timing5 minutes before 190°C oven, 1 tsp water per yolk