Chicken & Leek Pie-2

(English version of chicken pot pie)

We've taken a traditional Irish pie and
packed it with even more chicken, leeks and
bacon. If you prefer, try chunks of ham in
place of bacon. 

2 lb. boneless, skinless chicken breasts
1 (14.5-oz.) can chicken broth
8 strips bacon, cooked very crisp and broken into pieces
3 large leeks (white and pale green parts only), rinsed well and thinly sliced
2 tbsp. chopped fresh parsley
1/2 cup heavy or whipping cream
2-1/2 tbsp. flour
1 tsp. dried sage
1/4 tsp. pepper
Single crust pastry

Prep time: 15 minutes Cook time: 1 hour

Preheat oven to 350°F. Spray a 1 1/2-quart casserole with 1-1/2-
inch sides with nonstick cooking spray; set aside. Cook chicken in 
simmering broth until cooked through. Remove from broth and let
cool slightly, then cut into bite-size pieces. Set aside 1/2 cup broth.
In prepared casserole, layer half of the chicken, bacon, leeks and
parsley. Repeat layers. Whisk cream with reserved 1/2 cup broth
then stir in flour, sage and pepper. Pour over layered ingredients.
Roll pastry to fit over the top of the dish, overlapping 1 inch all the
way around. Turn edges under and flute dough and make several slits
in the top for steam to escape. Bake for 45 minutes, tenting loosely
with foil if crust browns too quickly. Let stand 5 minutes before

Makes 8 servings.

Please report any bad links..Thanks, Buzz


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