Chicken and Leek Casserole


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

8 servings


  • 4 whole skinless, boneless chicken breasts

  • 2 leeks, chopped

  • 1 (10.5 ounce) can condensed vegetable soup

  • 1 cup white wine

  • 1 tablespoon cornstarch

  • 1 recipe pastry for a 9 inch single crust pie


  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.

Nutrition Facts (per serving)

309 Calories
11g Fat
19g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 309
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 14%
Cholesterol 67mg 22%
Sodium 432mg 19%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 27g
Vitamin C 3mg 16%
Calcium 36mg 3%
Iron 2mg 13%
Potassium 343mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.