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Thread: Chicken & Leek Pie...Rose & Crown

  1. #1
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    CHICKEN & LEEK PIE

    Ingredients:
    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


    METHOD
    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 400 F.

    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.

  2. #2
    Administrator Tink's Avatar
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    Oh yum! Oh double duck dying YUM!!! :9: THANKS, Isafari!






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  3. #3
    Senior Member uscwest's Avatar
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    Quote Originally Posted by Isafari, post: 28962
    CHICKEN & LEEK PIE

    Ingredients:
    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


    METHOD
    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 400 F.

    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.
    Have you tried this yourself Diane? Is it as good as it sounds? I don't think I have had it at Rose and Crown but might try it when the weather cools down here?





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  4. #4
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    Quote Originally Posted by uscwest, post: 28998
    Have you tried this yourself Diane? Is it as good as it sounds? I don't think I have had it at Rose and Crown but might try it when the weather cools down here?
    I have tried it John, yes....it was pretty good. I had it with mash potato and no peas!

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