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Cream of Chicken and Leeks on Buttered Toast |

Cream of Chicken & Leeks on Buttered Toast

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


A creamy chicken and leek mixture is served on top of buttered toast for an easy and fast weeknight dinner.



  • 1 1/4 pounds boneless, skinless chicken breasts, halved lengthwise (you want them pretty thin)
  • salt and pepper
  • 1 carrot, peeled and coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 small onion, peeled and halved, root end left intact
  • 1 lemon, sliced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • a few sprigs fresh parsley
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 23 medium sized leeks, halved lengthwise, sliced into 1/2-inch half moons, and thoroughly rinsed
  • 1 tablespoon flour
  • 1/2 cup heavy cream
  • 1 tablespoon dijon mustard
  • 4 sliced good quality bread, toasted, lightly buttered, and halved into triangles


  1. Season the chicken with salt and pepper and place in a deep skillet. Add the carrot, celery, onion, lemon, bay leaf, thyme and parsley. Add in just enough water to cover the chicken. Bring to a boil, then reduce heat to a low boil and poach chicken until cooked through, about 15 minutes. Remove the chicken and shred or chop. Strain the stock and reserve.
  2. Meanwhile, in another skillet, heat the butter and extra virgin olive oil. Add the leeks and cook until softened, about 7 minutes. Season with salt and pepper to taste, and then sprinkle in the flour. Cook for 1 minute. Add in 1 1/2 cups of the reserved chicken stock. Stir in the cream, then cook until the sauce until slightly thickened, about 5 minutes. Add more stock if the sauce gets too thick. Stir in the mustard and then add the chicken.
  3. Place the toast on a plate, and top with the chicken and leeks.
  4. ————————
  5. adapted from Every Day with Rachael Ray April 2012