Oil Jefe's Chicken & Leek Pot Pie

Oil Jefe's Chicken & Leek Pot Pie

2 Hours


30 Minutes




  • 2 Large Leeks
  • 1 Red Pepper
  • 2 Tbsp Jalapeño Cherry Bomb OIL JEFE chili oil
  • 1 Whole Chicken Cooked
  • 10 Button Mushrooms
  • ┬Ż Pack of Bacon
  • 1 Cup Peas or Corn
  • 1 Egg
  • 2 Garlic Cloves
  • 2 Frozen pie shells
  • 2 Pastry Sheets
  • 1 ┬Ż Cups Milk
  • ┬Ż Cup Water
  • ┬Ż Cup Red Wine
  • 2 Bay leaves
  • 1 Tsp Oregano
  • 1 Tsp Thyme


  1. Saut├ę bacon in pan, add Chopped garlic to bacon until both are crispy. Remove from pan and set to the side
  2. Slice leeks and mushrooms then saut├ę till sweating. Add red wine to pan to deglaze mixture
  3. Debone chicken and give it a rough chop then add it to the leeks and mushrooms
  4. Slice red pepper then add pepper and corn to mixture and stir
  5. Add all spices to mixture including some Oil Jefe, stir and let simmer for 5 minutes
  6. Add milk, water, bacon and garlic to mixture and simmer at a medium temperature for 10 minutes or until mixture thickens
  7. Preheat oven to 400┬░F (204┬░C)
  8. Cook pie shells for 10 minutes before adding the mixture to the pie crust. Once mixture is added, place the pastry sheets over the pies and pinch the edges to seal it. Once sealed take the egg and beat it in a bowl then brush over the pies to give it that nice golden color when finished cooking
  9. Place pies in oven and cook for 30-45 minutes or until golden brown like pictured
  10. Once pies are cooked, remove them from the oven and brush the top of the pies with Jalapeño Cherry Bomb Oil Jefe, then let rest for 15 minutes before serving