Chicken and Leek Pot Pie

There’s something about a pot pie that just feels like home, but this chicken and leek pot pie brings a lighter, springtime twist to the classic. Instead of the usual mix of vegetables, sweet, tender spring leeks take center stage, adding a delicate onion flavor that pairs nicely with juicy chicken and a creamy, herb-filled sauce.

This is the kind of spring recipe I love making when the seasons start to shift. You still get that cozy, comforting pot pie filling—thanks to butter, cream, and a touch of Dijon—but it’s balanced with fresh thyme and plenty of vegetables. And let’s talk about that golden, flaky puff pastry on top. It puffs up beautifully in the oven and gives you that irresistible crunch with every bite (plus, using frozen puff pastry makes it so easy!).

Rotisserie chicken keeps things simple and flavorful, which is always a win in my book, especially on busy evenings. And to round it all out, a quick arugula salad tossed in a tangy vinaigrette adds a fresh, peppery contrast to the rich pot pie.

What makes chicken and leek pot pie different from traditional pot pie?

Chicken and leek pot pie has a lighter, more delicate flavor thanks to the leeks, which add a mild, slightly sweet onion taste. It feels a bit fresher than classic versions while still delivering that creamy, comforting filling and flaky crust.

How do you clean leeks for cooking?
Leeks grow with dirt between their layers, so it’s important to slice them first, then rinse the pieces thoroughly in a bowl of water. Let the grit settle, then lift the leeks out with a slotted spoon and pat them dry.

How long does chicken and leek pot pie last in the fridge?
Store any leftovers in an airtight container for up to 3 days. Reheat in the oven to help keep the pastry crisp.