Chicken & Leek Pie

By lorab

Ingredients

• 4 boneless chicken
• 1 large carrot
• 1 stalk celery, chopped
• 1/2 onion
• 2 bay leaves
• 6 whole peppercorn
• 1 cup butter, divided
• 1/2 cup flour
• 1 1/4 cup milk
• 1 1/4 cup
• 1/2 tsp each salt & pepper
• 4 large leeks trimmed and chopped
• 1 pie crust
• 1 egg, lightly beaten

Preparation

Step 1

1. Combine chicken, carrot, celery, onion, bay leaves, peppercorns in a large saucepan and cover with 2 inches of water. Bring to a boil, reduce heat and simmer until chicken is cooked, about 30 minutes. Remove from heat, discard vegetables and reserve 2.5 cups of stock.
2. Chop chicken and place in deep dish.
3. Melt 3/4 cup of butter over medium heat. Add flour and cook, stirring until thickened about 2 minutes. Add stock, then milk and heavy cream. Stir until smooth and thickened, about 2 minutes. Add salt and pepper.
4. In a separate saucepan, saute the leeks in remaining butter until soft and add to chicken. Pour sauce over chicken and leeks and stir to combine.
5. Cover with pastry and brush with beaten egg. Slit top of the pie crust 3 times.
6. Bake until golden brown in over at 350 degrees for 35-40 minutes.