Recipe Redo: Blake Lively’s Chicken & Leek Pie

12/03/2013 at 11:44 AM ET

Maxwell Ryan The Kitchn Blake Lively Chicken Pot Pie Recipe
Nealey Dozier

Maxwell Ryan is the founder of Apartment Therapy and The Kitchn, a web magazine about home cooking and kitchen design. Visit weekly for his spins on celebrity recipes and more.

In a perfect world, I’d cook every night. It’s calming, warms the house and fills it with the comforting scent of homemade food.

That said, sometimes there’s just no time on a weeknight to whip up a full meal. That’s why it’s great to be able to cook something delicious ahead of time and just heat it up on a busy night.

Blake Lively's Chicken & Leek Pie is a recipe that’s great fresh out of the oven but also perfect for freezing. I played with the ratios to make single-serving pot pies so that if you’re home alone and in a rush, you’ll have dinner at the ready. Each serving can be frozen for up to three months.

Trust me—this will beat getting take-out any day!

Maxwell Ryan The Kitchn Blake Lively Chicken Pot Pie Recipe
Nealey Dozier

Maxwell Ryan The Kitchn Blake Lively Chicken Pot Pie Recipe
Nealey Dozier

Maxwell Ryan The Kitchn Blake Lively Chicken Pot Pie Recipe
Nealey Dozier

Individual Chicken & Leek Freezer Pies
Makes 5-6 (depending on size of pan used)

4 sheets store-bought puff pastry
4 boneless skinless chicken breast halves
2 bay leaves
6 whole peppercorns
1 cup (2 sticks) unsalted butter, divided
4 large leeks, trimmed, cleaned and chopped
2 large carrots, diced
2 stalks celery, diced
2 tsp. kosher salt
¾ cup all-purpose flour
2½ cups chicken stock
1¼ cups whole milk
1¼ cups heavy cream
Pepper, to taste
1 large egg, lightly beaten
5-6 aluminum foil mini pie pans (or other individual freezer- and oven-safe containers)

1. Thaw puff pastry in the fridge overnight, or on the counter for 30 minutes.

2. In a large saucepan, combine the chicken, bay leaves and peppercorns and cover with 2 inches of water. Bring to a boil over high heat, then reduce heat and cover the pot. Simmer until chicken is cooked through, 10-14 minutes depending on the thickness of the breasts.

3. Transfer chicken to a cutting board and let cool enough to handle. Chop into bite-sized pieces and transfer to a mixing bowl. You should have about 4 cups.

4. In a large Dutch oven or saucepan over medium heat, melt 4 tbsp. butter (½ stick). Add the leeks, carrots, celery and ½ tsp. salt. Cook until the leeks are very soft and tender, about 10 minutes. Transfer the leek mixture to the bowl with the chicken.

5. In the same Dutch oven or saucepan over medium heat, melt the remaining 12 tbsp. of butter (1½ sticks). Add flour and cook, stirring gently, until thickened. Whisk in the stock, followed by the milk and cream. Stir until the sauce is smooth and thickened, 10-12 minutes. Season with the remaining 1½ tsp. salt and the pepper (about 5 grinds from a pepper grinder).

6. Add the chicken and vegetables to the sauce and stir to combine. Taste and add more salt or pepper if desired.

7. Divide the filling evenly between mini pie pans. Cut circles of puff pastry slightly larger than your pie pans. Cover each pan with puff pastry and tuck the excess pastry over the edges. Cut a few slits into the top of the pastry.

8. Wrap the containers tightly in foil and freeze for up to 3 months. Thaw pot pies in fridge overnight before baking or cook straight from freezer.

9. When ready to eat, heat oven to 375 degrees. Place the pie (or pies) on a sheet pan lined with parchment paper to contain drips. Brush the top of the pie (or pies) with beaten egg and bake until the crust is browned and the filling is bubbling, 35-40 minutes if pies are thawed, 55-65 minutes if frozen. If the crust starts to burn around the edges before the filling is bubbly, tent the pie loosely with foil.

FILED UNDER: Food Blog , Recipes , The Kitchn

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Jamie on

I used to go to Tea and Sympathy about once a month. After I moved to DC I really missed my chicken and leek pie fix. I came across this recipe, made it, and loved it! Thanks! My boyfriend is also obsessed with it. We’ve had it two nights in a row, and there are still three more pies in the freezer. 🙂

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