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    Home » Recipes » Savory Pies

    Vichyssoise Leek and Potato Pie

    By Nancy Mock January 9, 2019 Updated February 1, 2022 6 Comments

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    Whole and slice of veggie and potato filled pie.

    A savory Vichyssoise Leek and Potato Pie is brimming with a savory filling, creamy white sauce, and a buttery flaky pie crust.

    Baked pie with golden brown crust on a blue and white background
    → Jump to Recipe

    This post may contain affiliate links.

    Warning: this pie is leeky.

    When I created this recipe a few years ago, it was shortly after a family movie night to watch Cloudy With a Chance of Meatballs 2. The best thing about that movie is that it is stuffed from beginning to end with food puns like, "We're toast!", "Lettuce help." and "This is bananas!" And my favorite of the puns: "There's a leek in the boat!", as the scene cuts to an actual leek walking around in a boat.

    After that viewing, I understandably had leeks on the brain, and I thought of Vichyssoise: a delicious, creamy, cold soup abundant with leeks and potatoes. As it turns out this combination is also quite nice in a pie shell, and it is a wonderful, savory comfort food treat!

    Sliced leeks in a bowl of water

    Why you'll love this pie

    A traditional vichyssoise is puréed, but in this pie version, I left the leeks and potatoes chunky. The filling surrounding the leeks and potatoes is thick, creamy, and indulgent.

    This is a delicious lunch or dinner pie. It would also be ogled and devoured at a brunch table. The chicken stock can be swapped out for vegetable stock to create a vegetarian version.

    Whole pie with browned crust and leek-shaped cutouts in top

    Slices of this pie are delectable when served warm, or you can enjoy them chilled to get a traditional vichyssoise feel. 

    🔪 How to make this recipe

    Step 1: Make the crust

    Dough mixture squeezed together in palm of hand

    Mix the dry ingredients for the dough, and then cut in the butter. The mixture will be shaggy looking. Stir ice water in a tablespoon at a time, stirring the mixture until the dough is just moist enough to hold together when you squeeze it. Give the dough a few squeezes to bring it all together. Divide it in half, flatten each into a disk, wrap them, and pop them in the fridge.

    Step 2: Make the filling

    Pans holding cooked potatoes and sliced leeks

    Trim, slice, and rinse the leeks. Cube the potatoes, and boil them until they're just cooked through. Sauté the leeks in butter, then stir in flour, stock, and cream. Simmer the mixture until it thickens, then add in the cooked potatoes.

    Step 3: Assemble the pie

    Unbaked pie shell filled with a leek and potato creamy filling

    Roll out one portion of the chilled dough for the bottom crust. Fit into the pie plate. Pour in the cooled leek and potato filling. Roll out the other dough portion, and position it over the top of the pie. Trim, tuck, and crimp the edges. Cut a few slits in the top of the pie, and brush it with egg wash.

    Step 4: Bake

    Unbaked pie with top crust brushed with egg wash and with cutouts

    Bake the pie for about a half-hour, until the crust is browned and the filling is a-bubbling. Let it cool for a few minutes, then serve and enjoy!

    Notes:

    • Rinse the sliced leeks a few times and well, as they are always full of sand.
    • The pie crust is made with butter, which makes it flaky and delicious. Keep the butter very cold and use ice water. The rest in the fridge for the dough is an important step, so don't skip it.
    • You can prep this pie in advance: the dough can be made and kept in the fridge for up to 3 days before making the pie. The leek and potato filling can also be made a day or two in advance and kept in the fridge. Let the filling come to room temperature before pouring it in the pie shell.
    White plate with a slice of veggie pie.

    Enjoy this comfort food pie, especially on a day when you feel like being a couch potato. (Alright, no more food puns!)

    The recipe is below, and here are more savory pies to try:

    Mini Chicken Pot Pies
    Mini Chicken Pot Pies hold tender chicken and veggies in gravy tucked in a pastry crust. And you can freeze them for later!
    Take me there
    Browned pie next to a wooden chicken
    Cheddar Quiche with Roasted Carrots and Onions
    Make a creamy and savory vegetable quiche for a winter or spring meal. This Cheddar Quiche holds a cheesy, Roasted Carrot and Onion filling.
    Take me there
    White plate with slice of orange carrot quiche.
    Savory Shredded Pork & Cornbread Pie
    A delicious supper pie with shredded pork, Cheddar cheese and cornbread!
    Take me there

    💬 When you make this Vichyssoise Pie let me know what you think! Click on the stars to rate the recipe or leave a comment for me below.

    📖 Recipe

    Whole pie with browned crust and leek-shaped cutouts in top

    Vichyssoise Leek and Potato Pie

    Nancy Mock
    A creamy filling of leek and potato nestled in a flaky, homemade pie crust! It's a wonderful, comforting dish that can be enjoyed at any time of the day. 
    4.75 from 4 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 1 hour hr 20 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Chilling Time 30 minutes mins
    Total Time 2 hours hrs 55 minutes mins
    Course Breakfast, Dinner, Pies/Tarts
    Servings 8 slices

    Ingredients
     
     

    Crust:

    • 2½ cups all-purpose flour, unbleached
    • ½ teaspoon salt
    • 6 ounces butter, cold (12 tablespoons)
    • 1 cup ice water

    Filling:

    • 3 leeks
    • 1 pound Russet potatoes (2 large)
    • 4 tablespoons butter
    • 1 tablespoon extra virgin olive oil
    • ¼ cup all-purpose flour, unbleached
    • 1 cup chicken stock
    • 1 cup half & half
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 egg
    • ¼ cup water
    • 1 tablespoon Maldon Sea Salt Flakes

    Instructions
     

    Make the dough:

    • In a large bowl, stir together the flour and the ½ teaspoon of salt. Slice the cold butter into ¼-inch cubes and add them to the flour. Use a pastry blender to cut the butter into the flour, until the mixture looks coarse.
    • Add ¼ cup of the ice water to the mixture and toss it together with a large spoon. Continue adding water 1 tablespoon at a time until the mixture holds together when you squeeze some in your hand.
    • Turn the mixture out onto a work surface. Knead the dough mixture together 4 or 5 times until it has come together into a smooth dough. Divide the dough in half and flatten each half into a disk. Wrap both disks in plastic wrap and refrigerate them for at least 30 minutes.

    Make the filling:

    • Trim the root ends of the leeks and trim off most of the dark green leaves at the top. Slice the leeks in half lengthwise, then slice them crosswise into small pieces. Run your knife through the leeks a few times to chop up the slices.
    • Place the sliced leeks into a colander set in a large bowl (or a salad spinner) and fill the bowl with cold water. Swish the leeks around in the water to wash them, then drain. Repeat this step again, draining very well to remove as much moisture as possible.
    • Wash and peel the potatoes. Cut the potatoes into 1½-inch cubes and place them in a pan of cold water. (The water should just cover the cut potatoes.) Bring to a boil and cook for about 5 minutes until the potatoes are just tender. Drain and set aside.
    • In a large skillet, melt the 4 tablespoons of butter with the olive oil over medium-low heat. Add in the leeks and sauté them for 5 minutes until softened. Sprinkle the ¼ cup of flour over the leeks and stir them for about 2 minutes until the flour is absorbed and has coated the leeks.
    • Slowly pour in the stock, half and half, and teaspoon each of salt and pepper. Increase the heat to medium and bring the mixture to a simmer. Continue to simmer and stir the filling for about 3-5 minutes longer just until it has thickened.
    • Remove the pan from the heat. Stir the cooked potatoes into the mixture, then allow the mixture to cool to lukewarm.

    Assemble the pie:

    • Preheat the oven to 425° F. Have a 9-inch pie dish ready: if using a glass or ceramic pie pan move the rack to the lower half of the oven.
    • Unwrap one refrigerated dough disk onto a lightly floured surface and roll out to about ¼-inch thickness. The dough should be roughly 13 inches in diameter. Lightly fold the circle in half and then in half again. Place it in the pie dish with the point of the triangle in the center and unfold to fit the pie dish. Gently fit the dough into the pie dish with overhang all around. Trim the overhang to about 1½ inches.
    • Pour the cooled leek and potato filling into the pie shell.
    • Take the other dough disk from the fridge and roll it out on a lightly floured surface to ¼-inch thick and 15 inches in diameter. You can make cut-outs in the dough now or use a knife to cut slits in the pie after it is assembled.
    • Carefully lay the dough over the top of the pie dish. Trim the edges to be just slightly larger than the bottom overhang. Roll both the lower and upper crust edges under, all around the pie to make a thick edge. Crimp the edge all around. Cut a few slits in the top crust for venting.
    • Beat together the egg and ¼ cup of water. Brush this wash over the top crust using a pastry brush. Sprinkle the Maldon Sea Salt Flakes over the top.
    • Bake the pie for 25-30 minutes until the crust has browned and filling is bubbling. Remove from oven and let rest for 10 minutes before slicing.

    Nutrition

    Serving: 1servingCalories: 498kcalCarbohydrates: 50gProtein: 9gFat: 30gSaturated Fat: 17gCholesterol: 93mgSodium: 1536mgPotassium: 422mgFiber: 3gSugar: 2gVitamin A: 1399IUVitamin C: 8mgCalcium: 75mgIron: 3mg
    Tried this recipe?Leave a comment, tell me what you think!

    More Savory Pies

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      Cheddar Quiche with Roasted Carrots and Onion
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    Reader Interactions

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      Recipe Rating




    1. Beaky15

      May 10, 2021 at 3:51 pm

      5 stars
      I made it and it's delicious! Very well received by the whole family. Thanks for the recipe!

      Reply
      • Nancy Mock

        May 11, 2021 at 3:31 pm

        That's wonderful news, I'm so happy to hear that you all enjoyed it! Thank you for giving my recipe a try!

        Reply
    2. Matt

      September 27, 2020 at 4:21 pm

      4 stars
      Thanks! Am I missing it, or did you leave out adding the potatoes back into the filling?

      Reply
      • Nancy Mock

        September 27, 2020 at 4:51 pm

        Hi Matt,
        No, you did not miss it - I did! It's in the steps now, #6 under "Make the Filling". I appreciate you letting me know about this. I hope you'll get to make this pie, and please write back to let me know what you think of it. Thank you!

        Reply
    3. Mock!

      January 14, 2018 at 9:27 pm

      5 stars
      I know it is only tangentially related, but I have always maintained that we work best at the grade level we stopped maturing at!

      Reply
      • Nancy Mock

        January 15, 2018 at 11:26 am

        That’s definitely true... for both of us!

        Reply

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