Chicken & Leek Pie-1
(adapted from Jamie Magazine)



(English version of chicken pot pie)



Ingredients:
1 slice bacon, chopped
1 T fresh thyme leaves
1/2 T olive oil
1/2 T unsalted butter
2 large leeks, washed & trimmed. Chop the white end & finely slice
the green
salt & pepper
14 oz cooked chicken, cut into chunks
1 heaping T flour
2 c chicken broth
1 T creme fraiche or sour cream or plain yogurt
1 sheet puff pastry
1 egg, beaten

Preheat the oven to 375 F.

Over medium-high heat add the bacon & thyme to a large saucepan.
Add the olive oil and butter & cook for a few minutes. Add in the
leeks & stir for about 3 minutes to coat everything. Season with
salt & pepper. Cover & reduce heat to medium-low. Let cook for 30
minutes stirring from time to time.

Stir the chicken into the leeks. Add the flour & stir again. Pour in
the broth & the creme fraiche. Turn the heat up & bring to a boil.
Season again if needed. Pour the filling into a large pie pan.

On a floured surface roll the puff pastry out until it is at least 1-
inch bigger around on all sides than your pie pan. Trim to it fits over
your pan with a 1-inch overhang. Carefully place over the top of the
pie & press down the sides. Brush with the beaten egg. With a sharp
knife add a few slits in the top of the crust (I forgot to do this & it
really puffed up).

Bake for 35 - 40 minutes until the crust is golden brown.

4 servings.


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