Chicken & Leek Pie

Chicken & Leek Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    boneless skinless chicken breast halves (about 1.5 lbs)

  • 1

    large carrot, peeled and chopped

  • 1

    stalk celery, chopped

  • ½

    onion, peeled and chopped

  • 2

    bay leaves

  • 6

    whole peppercorns

  • 1

    cup (2 sticks) butter, dividend

  • ½

    cup flour

  • cups milk

  • cups heavy cream

  • ½

    tsp each salt and pepper

  • 4

    large leeks, timmed, cleaned and chopped

  • 1

    store-bought pie crust

  • 1

    egg, lightly beaten

Directions

1. comine chicken, carrot, celery, onion, bay leaves and peppercorns in a large sauce-pan and cover with 2 inches water. Bring to a boil, reduce heat and simmer until chicken is cooked, about 30 mins. Remove from heat, discard vegetables and reserve 2.5 cups chicken stock. 2. chop the chicken and place in a deep pie dish. Prehat ove to 350. 3. melt 3/4 cup butter in a sauce-pan over medium hat. Add flour and cook, stirring until thickened, about 2 mins. Add stock, then milk and heavy cream; stir until smooth and thickened, 1 to 2 mins. Add salt and pepper to taste. 4. In a sperate saucepan, saute the leeks in remaining butter until soft; add to chicken. Pour sauce over chicken and leeks; stir to combine. 5. cover with pastry, brush with beaten egg. Slit top of piecrust three times. 6. Bake until golden brwon, 35 to 40 mins.


Nutrition

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