Thursday, March 24, 2011

What's For Dinner Tonight? Why Not Try Chicken Pot Pie

...Here is a super easy recipe especially if you have left over chicken.

Chicken Pot Pie 

Serves 4
1/4 cup butter
2 medium sized leeks, white part only , washed well, chopped
1 pound white mushrooms, sliced
1/4 cup flour
2  cups chicken stock
3 cups cooked chicken
2 cups frozen mixed vegetables
1 medium sized potato, peeled, cut into small cubes
1 teaspoon dried tarragon
1 bay leaf
salt and pepper, to taste
1 frozen pie shell, defrosted

Preheat oven to 400 degrees F. Melt butter over medium-high heat in a medium sized Dutch oven. Add leeks and saute 1 minute. Add mushrooms and saute 1 more minute. Add flour and stir constantly until mixture is thick and a light brown colour about 2 minutes. Slowly add chicken stock, stirring constantly. Bring to a boil. Lower heat to a simmer and stir mixture for 3-5 minutes or until it thickens. Add chicken, vegetables, potato, tarragon and bay leaf. Season with salt and pepper. Place defrosted pie shell on top. Cut a few slits in pastry top for air to escape. Bake uncovered in oven for 30 minutes until lightly brown.

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