Chicken and Leek Casserole16 Reviews
“Easy and relatively quick to make. Fantastic for cold winter evenings. Tastes so good!” - by Jannah Akehurst
Original recipe yields 8 servings
- In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Use a fork to make 'breathing' holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.
Amount Per Serving (8 total)
- 309 cal
- 10.9 g
- 18.8 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"This turned out REALLY good. I altered it slightly, but only for my own convenience. Instead of browning the chicken, I pre-baked it for an hour at 350, covered. So, I sauteed the leeks alone until so..." See moreft, then added the soup and 1 cup of chicken broth (because I didn't want to buy wine), then added the cornstarch and let thicken. Once the chicken was finished, I shredded it, transferred to a square 8 X 8 pyrex baking dish, mixed with the leek/soup mixture, then covered with a single sheet of puff pastry. It turned out very good, just like chicken pot pie. Excellent comfort food."
"this was super tasty, and I don't even usually like things like chicken pot pie... i used a can of condensed cream of asparagus instead of vegetable soup, and added some broccoli florets... turned out..." See more delicious and actually i thought it looked pretty good as well."
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