Chicken and Leek Pie Recipe from Rose & Crown Dining Room
2 tablespoons Butter
1/3 cup Onion, diced
1/2 cup Celery, cut on bias
1 cup Leeks, whites only, cleaned and diced
1 pound Chicken breast, boneless, cubed
2 tablespoons Flour
1 1/2 cups Chicken stock or broth
1/4 cup Parsley, chopped
2 teaspoons Salt
1/4 teaspoon Pepper
1/4 teaspoon Thyme
Pie crust, enough for a two crust pie
1 Egg, beaten
Melt butter in a large skillet.Add onion, celery and leeks. Saute until tender (10-15 minutes on medium heat).
Add cubed chicken meat and continue cooking until chicken is tender.
Sprinkle with flour and stir well. Add stock, parsley, salt, pepper and thyme.
Bring to a boil and cook for 3-5 minutes. Remove from heat and let cool slightly.
Preheat oven to 400º.
Line a 2 quart casserole dish at least 2" deep with pie crust. Spoon in filling. Top with more crust. Cut hole in top. Brush with egg.
Bake 25-30 minutes until crust is golden brown and filling is hot.
Allow pie to rest 10 minutes before serving.