Chicken Leek Pie
Ready In: 1 hr 30 mins
Serves: 6-8
Ingredients
- 1 tablespoon butter
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
- 2 onions, diced
- 1⁄8 teaspoon thyme
- 1 tablespoon parsley
- 1⁄4 teaspoon garlic powder
- 1 (10 ounce) can cream of chicken soup
- 5 ounces water (1/2 soup can)
- salt and pepper
- 2 medium leeks, white and light green part only, cut into 1 inch slices
- 1⁄2 teaspoon lemon juice
- 4 ounces mushrooms (canned)
- 2 -9 inches pie crusts
Directions
- In a saucepan melt butter and sauté the chicken for 2 – 3 minutes.
- Add the onions,thyme and parsley and continue to cook for another 3 – 4 minutes.
- Add the garlic, cream of chicken soup, water and salt and pepper.
- Bring to a simmer and cook for 15 – 20 minutes until tender.
- Remove the chicken and onions from the soup.
- Season the soup with lemon juice.
- In a bowl, mix the chicken with the leeks and mushrooms.
- Place in a 9 inch pie shell.
- Moisten with half the sauce.
- Cover with top crust, and place in a preheated 400 degree oven with a piece of foil over the pie for 15 minutes.
- Remove foil, reduce heat to 375 degrees and.
- Bake for 20 – 25 minutes.
- Note: Do not use more than ½ of the sauce in the pie as it will percolate up onto the top crust. Save any left over sauce and filling for lunch.
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