Ingredients 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 Directions 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 serving. Makes 8 servings.
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