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St. Louis, MO 63144
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pot-pie.JPGMy father always told me that the surest way to a man’s heart is through his stomach. But I have found that not any food works; there are some controversial foods that do not bring the desired outcome. But this particular dish is sure to result in satisfaction – for all parties involved.

Chicken-Leek Pot Pie (Cock-a-Leekie)

  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup sliced and washed leek (white and pale green part only)
  • 1 garlic clove
  • ¼ cup dry sherry
  • 2 cups chicken stock
  • 1 cup chicken meat
  • 1 cup of vegetables of choice: carrots, peas, potatoes, mushrooms, peppers, etc

Melt the butter and sauté the leek and garlic on medium heat until tender (but not browned). Add the flour and stir to combine. Season well with salt and pepper. Add the sherry, then stock and bring to a boil. Add the meat and vegetables. Place in a baking dish and top with the raw biscuits. Bake at 400 until browned, about 15 minutes.

Biscuit Topping

  • 2 cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 12 tablespoons butter
  • ½ cup heavy cream
  • 2 eggs
  • Egg wash: 1 egg yolk mixed with 1 tablespoon water

Mix together the flour, baking powder, and salt. Use a pastry blender to cut the butter into the flour. Whisk together the cream and eggs and pour into the dough and stir to combine. Refrigerate for 20 minutes. Pat out on the floured surface to one-inch thickness. Use a biscuit cutter to cut out the biscuits. Brush the top with the egg wash.

One Comment for “Eye on the Pie: Chicken-Leek Pot Pie”  

  1. deercreek36

    That looks good enough to eat…slobber.

    Will you be teaching a class on this and other “pot pies”?