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 400º 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.