Chicken Pot Pie Tacos

If you’re looking ahead on the calendar and licking your chops at the prospect of the next Taco Tuesday, this recipe is for you! Based on the reactions I got at work while talking about this, I’d bet you’ve never had tacos quite like these. The discussions pretty much all went like this:

  • Me: I’ve got chicken, leeks, and carrots to cook with tonight.
  • Them: Ooh. Soup or stew?
  • Me: Tacos!
  • Them: What?

Anyway, the thinking behind these tacos was, “Why does the flour component always have to go on top of a chicken pot pie?” We decided to see what would happen if we reverse engineered the classic dish, and here’s what we came up with!

Time: 30 Minutes


  • Chicken Breast
  • Leek
  • Carrots
  • Vegetable or Chicken Stock
  • Butter
  • Flour
  • Worcestershire Sauce
  • Taco Tortilla Wraps
  • Any toppings you will want. We used sautéed snow peas, but we think that Cheddar Cheese or some sort of red cabbage slaw would work well also.


  • Clean and slice your leek into ribbons, and dice your baby carrots.
  • Thinly slice your chicken breast, and set it aside.
  • Heat a large pan with some butter, and add your chicken and vegetables. Sautee until the chicken is no longer pink, and your carrots/leeks soften a bit. Add some Worcestershire sauce during this part to really impart that extra flavour.
  • When the chicken is no longer pink, sprinkle in your flour (we used about a tablespoon), and stir so it coats your ingredients. (Prep your desired toppings while this cooks).
  • Pour in some stock, more Worcestershire sauce, and some black pepper, and stir to combine. Let simmer until the sauce thickens to the point where it forms a nice thick coat around your chicken/leeks/carrots.
  • Heat your tortillas in the microwave, and arrange them on your plate.
  • Plate, devour, and enjoy!


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