Chicken & Leek Pie

A relative of the beloved Chicken Pot Pie, a Chicken & Leek Pie is a simpler version, but no less delicious!  It can easily be made in advance and cooked off the next day.

Chicken & Leek Pie

Ingredients

• 3 cups cooked, shredded chicken
• 4 Tbsp. butter
• 2 large leeks, cleaned and sliced
• 1/3 cup flour
• 2 cups chicken stock
• 1/4 cup cream
• salt & pepper, to taste
• 1 sheet puff pastry
• 1 egg, beaten

Serves 4-6
Cook Time: 30 minutes

​Preheat oven to 400.  Melt butter in a deep saute pan and saute leeks until softened and just beginning to brown (about 5 minutes).  Add flour and stir to coat leeks; cook flour until no longer raw.  Gradually add in chicken stock stirring frequently to thicken.  Once mixture is thickened and smooth add cream and chicken.  Cook for about two more minutes then pour into a greased deep pie plate.
On a lightly floured surface roll out puff pastry until just big enough to cover pie plate.  Brush rim of pie plate with beaten egg and cover with puff pastry.  Cut off excess pastry and crimp to pie plate using a fork.  You can use the leftover puff pastry to decorate the pie if you would like.  Brush puff pastry with egg and cut vent holes for steam to escape.  Refrigerate pie for at least 15 minutes to solidify the butter in the puff pastry.
Bake for about 30 minutes or until puff pastry is puffed and golden brown.  Allow to stand for about 15 minutes before serving.