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Chicken and Leek Casserole

Read Reviews (16)

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

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How to Bone a Chicken Breast

Original recipe makes 8 servings Change 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

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Directions

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.
Preheat oven to 350 degrees F (175 degrees C).
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.

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This turned out REALLY good. I altered it slightly, but only for my own convenience. Instead of browning the chicken, I pre-baked it for an hour at 350, covered. So, I sauteed the leeks alone until soft, then added the soup and 1 cup of chicken broth (because I didn't want to buy wine), then added the cornstarch and let thicken. Once the chicken was finished, I shredded it, transferred to a square 8 X 8 pyrex baking dish, mixed with the leek/soup mixture, then covered with a single sheet of puff pastry. It turned out very good, just like chicken pot pie. Excellent comfort food.

—dagny21

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Most Helpful Critical Review

Jun 23, 2003

It looked like very mushy sick, it tasted OK, but lacked on appearance

—JOANNA11

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19 Ratings

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Feb 02, 2006

this was super tasty, and I don't even usually like things like chicken pot pie... i used a can of condensed cream of asparagus instead of vegetable soup, and added some broccoli florets... turned out delicious and actually i thought it looked pretty good as well.

—caterwauler

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Oct 13, 2004

This was really tasty, I also put in some fresh chopped asparagus which added to the flavour (you could also try broccoli). I put puff pasty on top of the casserole dish sprinkled with poppy seeds which really worked well.

—KazMc

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Feb 01, 2004

Tastes good - added mushrooms is also nice.

—YARN01

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Jan 21, 2007

My family really enjoyed this. Like another reviewer suggested, I sauteed the leeks in olive oil with some minced garlic. I did add in some steamed broccoli, shredded carrots, and I ended up using cream of chicken soup as I didn't have condensed vegetable soup. I suspect this would work well with many condensed soups, based on your tastes. (I'm considering trying a different one next time, just to see the variation in taste.) But we will definitely be making this again, as my family really enjoyed it.

—RwnMayfair

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Dec 29, 2006

Nummy! I just got done with dinner and had 2 helpings! Never have had leeks before and got some from a friend and came across this. Changes- Light cream of chicken soup, sparkling wine( what I had) and some mixed veggies and sauted the leeks in olive oil with fresh garlic. Will definately make again!!!

—Seattle Saver Mom

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Jun 01, 2009

I was looking to use the leeks I got from the farmer's market This is like a super fast chicken pot pie! My family loved it! I did use chicken broth instead of wine because my kids don't like the taste of it.

—SANDRAJAY

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Nutrition

Calories
309 kcal
15%

Carbohydrates
18.8 g
6%

Cholesterol
67 mg
22%

Fat
10.9 g
17%

Fiber
1.4 g
6%

Protein
26.9 g
54%

Sodium
432 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Leek Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 309
Calories from Fat: 99

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 2.8g 14 %
Cholesterol 67mg 22 %
Sodium 432mg 17 %
Potassium 343mg 10 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 1.4g 6 %
Protein 26.9g 54 %
Sugars 2.4g
Vitamin A 29 %
Vitamin C 5 %
Calcium 5 %
Iron 23 %
Thiamin 17 %
Niacin 132 %
Vitamin B6 35 %
Magnesium 13 %
Folate 21 %

* 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.