Chicken and Leek Pot Pie

Chicken and leeks are a winning combination, and if you try this recipe, I know you’ll agree!

chicken and leek pot pie 1


For the Roasted Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 1/2 tsp herbes de provence spice blend
  • 1 lemon sliced in half
  • Salt and pepper to taste
  • 2 TB of butter


Preheat the oven to 375 degrees. On a baking tray season the chicken breasts with herbes de provence, salt and pepper. Squeeze the lemon over the chicken breasts and top with pats of butter. Roast for 4555 minutes until the chicken is cooked through.

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