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Chicken & Leek Pie

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 4 boneless skinless chicken breast halves (about 1.5 lbs)
  • 1 large carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 1/2 onion, peeled and chopped
  • 2 bay leaves
  • 6 whole peppercorns
  • 1 cup (2 sticks) butter, dividend
  • 1/2 cup flour
  • 1 1/4 cups milk
  • 1 1/4 cups heavy cream
  • 1/2 tsp each salt and pepper
  • 4 large leeks, timmed, cleaned and chopped
  • 1 store-bought pie crust
  • 1 egg, lightly beaten

Details

Servings 4

Preparation

Step 1

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.

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