Chicken Leek Pie

Total Time: 1 hr 30 mins Preparation Time: 50 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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, and light green part only, cut into 1 inch slices
• 1/2 teaspoon lemon juice
• 4 ounces mushrooms (canned)
• 2 -9 inches pie crusts

Recipe

• 1 in a saucepan melt butter and sauté the chicken for 2 – 3 minutes.
• 2 add the onions,thyme and parsley and continue to cook for another 3 – 4 minutes.
• 3 add the garlic, cream of chicken soup, water and salt and pepper.
• 4 bring to a simmer and cook for 15 – 20 minutes until tender.
• 5 remove the chicken and onions from the soup.
• 6 season the soup with lemon juice.
• 7 in a bowl, mix the chicken with the leeks and mushrooms.
• 8 place in a 9 inch pie shell.
• 9 moisten with half the sauce.
• 10 cover with top crust, and place in a preheated 400 degree oven with a piece of foil over the pie for 15 minutes.
• 11 remove foil, reduce heat to 375 degrees and.
• 12 bake for 20 – 25 minutes.
• 13 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.