Leek, Pancetta, & Chicken Pot Pie
Cozy up with this Leek, Pancetta, & Chicken Pot Pie—an easy family dinner recipe packed with a flaky puff pastry topping, and wholesome ingredients. Perfect for busy weeknights, this comforting chicken pot pie combines tender chicken, crispy pancetta, and sweet leeks into a simple, crowd-pleasing meal everyone will love.
Can I substitute pancetta with something else?
Yes—bacon is the closest swap and adds a similar smoky, salty flavor. You can also use diced ham or leave it out for a lighter version.
How do I clean and prep leeks properly?
Leeks can trap dirt between layers, so slice them first, then rinse thoroughly in a bowl of cold water and lift them out, leaving grit behind.
Can I use rotisserie chicken to save time?
Absolutely. Pre-cooked rotisserie chicken makes this an even easier family dinner and adds great flavor.
What’s the best way to thicken the filling?
A roux made with butter and flour helps create a rich, creamy sauce that holds everything together.
How do I know when it’s done baking?
The topping should be golden brown and the filling bubbling around the edges.
Can I add other vegetables?
Of course! Outside of celery, carrots, and leeks – peas, mushrooms, chopped spinach, sugar snap peas, and zucchini always work well!
How should I store leftover pot pie with a puff pastry topping?
Let it cool completely, then cover tightly or transfer to an airtight container and refrigerate for up to 3–4 days. Keeping it sealed helps prevent the puff pastry from absorbing moisture and turning soggy.
What’s the best way to reheat it without ruining the puff pastry?
Reheat in the oven at 350°F (175°C) for about 15–25 minutes, loosely covering with foil if the top starts to over-brown. This helps the filling warm through while keeping the puff pastry crisp.
Cook with me!
Leek, Pancetta, & Chicken Pot Pie
Ingredients
- 1 sheet Frozen Puff Pastry thawed
- 1 1/2 lbs. Chicken Breasts boneless and skinless
- 1 tsp. EACH: Salt Black Pepper, Paprika
- 1/2 teaspoon Ground Cumin
- 2 tbsp. Olive Oil
- 3 tbsp. Salted Butter
- 1 cup Carrots finely chopped, about 3 medium size
- 1 Leek cleaned and white stem finely chopped
- 4 Garlic Cloves minced
- 2 Celery Stalks finely chopped
- 4 oz Pancetta or 4-6 oz. finely chopped bacon
- 1/4 cup All Purpose Flour
- 1 tsp. Dried Italian Herb Seasoning
- 2 cups Chicken Stock
- 1 cup Heavy Cream or half and half
- 2 tbsp. Chopped Parsley
- 1 tbsp. Chopped Dill
- 1 beaten Egg for baking
- Sesame Seeds for baking
Instructions
- Preheat oven to 425F.
- Season both sides of the chicken breasts with the salt, black pepper, paprika, and cumin.
- Place a large skillet over medium high heat. Add the olive oil to warm up until glistening, about 1 minute.
- Add the chicken to sear 6-7 minutes on each side, until fully cooked through. Reduce heat to medium if the skillet gets too hot or begins smoking. Remove the chicken to a plate to rest for 5 minutes.
- Add the salted butter to melt in the now empty skillet. Add the finely chopped carrots, leek, garlic, celery, and pancetta. Saute for 4-5 minutes, until veggies are tender and pancetta is browned
- Stir in the flour and Italian herb seasoning until well incorporated.
- Stir in the chicken stock and heavy cream. Bring to a soft boil, then simmer for 10-15 minutes, until thickened. Remove from heat.
- Add the chicken to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until finely shredded. Alternatively, use two forks to shred the chicken finely.
- Add the shredded chicken and chopped herbs into the skillet, then stir until very well combined. The mixture should be very thick. Season with salt and black pepper to taste. Remove from heat.
- Place the thawed puff pastry sheet on a lightly floured surface to slice into 1″ squares. Add in a single layer that slightly overlaps each other on top of the pot pie filling. Brush with the beaten egg, then garnish with sesame seeds.
- Bake until deeply golden brown, about 20-25 minutes. Let cool at least 20 minutes before enjoying warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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These recipes look fabulous. Thanks!
Absolutely delicious!!! I am somewhat of a pot pie connoisseur and this was by far the best I’ve had!! No peas, add pancetta, genius! Looking forward to trying out other recipes 😋
Loved it! Definitely will become a frequent meal in our house!
So rich and yummy, much easier than a traditional chicken pot pie
Really delicious – thank you! I’ll double the recipe next time and put one in the freezer.
I died and went to heaven when I ate this meal! Seriously so good and the depth of flavor was AMAZING!