Chicken, Potato, and Leek Potpie

Chicken potpie is the quintessential comfort food containing a creamy vegetable filled sauce and surrounded by a thick pie crust. In other words, it's a delicious yet calorie-laden dish.

 This recipe is a healthier spin to the traditional potpie, full of veggies and served with a flaky biscuit on the side. I chose to serve the pie crust in the form of a biscuit to eliminate excess crust but still have something to soak up the creamy sauce found underneath all of those good for you veggies. This is a hearty, one-dish meal the whole family will love and keep you warm on those bone chilling winter nights.

Chicken, Potato, and Leek Potpie

(Recipe adapted from Cooking Light Magazine)


- 2 slices center cut bacon, chopped

- 2 cups cubed red potato

- 1 sheet of puff pastry, thawed

- 1 cup chopped carrots

- 6 skinless, boneless chicken thighs, cut into bite-sized pieces

- 3 1/2 tablespoons all-purpose flour

- 3 cups sliced leeks (about 2)

- 1- 16oz. bag frozen okra, thawed

-  1/2 teaspoon salt

- 1/4 teaspoon pepper

- 2 cups fat-free, low sodium chicken broth


- Preheat oven to 450 degrees

- Cook bacon in a large skillet or saucepan. Add the potatoes and carrots to the pan stirring occasionally, about 3 minutes

- Add in the chicken; saute until lightly browned; Stir in flour, leeks, salt and pepper; saute 1 minute.

- Slowly add the broth to pan, stirring constantly; bring to a boil. Cook until slightly thick (3 to 5 minutes)

- Pour mixture into a glass or ceramic baking dish and bake at 450 degrees for 30 minutes.

- Turn oven down to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles.   Place on a baking sheet and bake until golden, 8 to 10 minutes. Flatten out excess dough to make more circles if you wish.



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