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

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • 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.

Nutrition Facts

309 calories; 10.9 g total fat; 67 mg cholesterol; 432 mg sodium. 18.8 g carbohydrates; 26.9 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/11/2005
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. Read More
(24)

Most helpful critical review

Rating: 2 stars
06/23/2003
It looked like very mushy sick it tasted OK but lacked on appearance Read More
(4)
21 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/11/2005
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. Read More
(24)
Rating: 5 stars
12/11/2005
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. Read More
(24)
Rating: 5 stars
02/03/2006
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. Read More
(16)
Advertisement
Rating: 4 stars
10/13/2004
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. Read More
(8)
Rating: 4 stars
02/01/2004
Tastes good - added mushrooms is also nice. Read More
(8)
Rating: 5 stars
06/01/2009
I was looking to use the leeks I got from the farmer's market This is like a super fast chicken pot pie! My family loved it! I did use chicken broth instead of wine because my kids don't like the taste of it. Read More
(7)
Advertisement
Rating: 4 stars
01/21/2007
My family really enjoyed this. Like another reviewer suggested I sauteed the leeks in olive oil with some minced garlic. I did add in some steamed broccoli shredded carrots and I ended up using cream of chicken soup as I didn't have condensed vegetable soup. I suspect this would work well with many condensed soups based on your tastes. (I'm considering trying a different one next time just to see the variation in taste.) But we will definitely be making this again as my family really enjoyed it. Read More
(7)
Rating: 4 stars
12/29/2006
Nummy! I just got done with dinner and had 2 helpings! Never have had leeks before and got some from a friend and came across this. Changes- Light cream of chicken soup sparkling wine( what I had) and some mixed veggies and sauted the leeks in olive oil with fresh garlic. Will definately make again!!! Read More
(6)
Rating: 4 stars
04/23/2005
very delicious and even better with a hint of garlic added Read More
(5)
Rating: 2 stars
06/23/2003
It looked like very mushy sick it tasted OK but lacked on appearance Read More
(4)