Curtis Stone likes to make his chicken potpie in a casserole, folding tender leeks and fragrant tarragon into the creamy filling. For this chicken-and-leek-pie — Curtis Stone's take on a classic ...

Curtis Stone uses store-bought puff pastry and three whole chicken legs for his sumptuous take on classic chicken pot pie, folding sweet sliced leeks and fresh tarragon into the creamy filling.

Gradually, I pour in the chicken broth, stirring constantly until the mixture thickens—usually about 2–3 minutes. Once it’s creamy, I take it off the heat. 4.

And by “decided,” I mean our hobbling legs and numb feet would ... that pair equally well with poached chicken and seasoned gravy in a flaky pie crust. Herbs are an easy first step.

Take the chicken legs, celery, and bay leaves and pop them ... Ensure you have enough to cover your pie too and chill in the fridge for 15 minutes to firm up. Article continues below 7.

My adoration of phyllo dough knows no bounds. It began with my first bite of spanakopita at a Greek church festival in Queens when I was about 5 years old — one of my first “wow!” food ...