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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.



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