chicken-and-leek-casserole

Chicken and Leek Casserole

16 Reviews Add a Pic
Jannah Akehurst
Recipe by  Jannah Akehurst

“Easy and relatively quick to make. Fantastic for cold winter evenings. Tastes so good!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.

Share It

Reviews (16)

Rate This Recipe
dagny21
24

dagny21

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 soft, 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.

caterwauler
15

caterwauler

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 delicious and actually i thought it looked pretty good as well.

KazMc
8

KazMc

This was really tasty, I also put in some fresh chopped asparagus which added to the flavour (you could also try broccoli). I put puff pasty on top of the casserole dish sprinkled with poppy seeds which really worked well.

More Reviews

Similar Recipes

Swiss Chicken Casserole II
(877)

Swiss Chicken Casserole II

Swiss Chicken Casserole I
(399)

Swiss Chicken Casserole I

Busy Day Chicken Rice Casserole
(350)

Busy Day Chicken Rice Casserole

Aunt Jewel's Chicken Dressing Casserole
(218)

Aunt Jewel's Chicken Dressing Casserole

Broccoli Chicken Casserole IV
(88)

Broccoli Chicken Casserole IV

Chicken and Rice Casserole I
(102)

Chicken and Rice Casserole I

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 18.8 g
  • 6%
  • Protein
  • 26.9 g
  • 54%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Wellington Casserole

>

next recipe:

Busy Day Chicken Rice Casserole