Posts Tagged ‘leek’

This mushroom, chicken and leek pot pie contains plenty of great, healthy ingredients that are perfect for the arthritis sufferer. If you prefer you can substitute turkey for the chicken if you like. If you find it difficult to slice mushrooms you can buy them pre-sliced in many grocers. This dish takes around 25 minutes to prepare and a further 25 minutes to cook.

1 lb. boneless, skinless chicken breasts (4)
2 tbsp vegetable oil, divided
2 large leeks, white part only, sliced (2 cups)
1 lb. sliced fresh Mushrooms
1 tbsp dried tarragon
2 tbsp all-purpose flour
3/4 cup chicken stock
1/2 tsp salt
1/4 tsp pepper
1 9″/22cm deep dish frozen pie shell, thawed

Cut chicken into 3/4-inch (2 cm) cubes. In large non-stick saucepan or deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Cook chicken until lightly browned but still pink inside, about 3-4 minutes. Spoon into 6 cup (1.5 L) baking dish or deep pie plate.

Reduce heat to medium and add remaining oil to same pan. Sauté leeks, mushroom and tarragon for 2-3 minutes; cover and cook about 3 minutes or until vegetables are softened. Sprinkle in flour and stir to blend. Gradually stir in chicken stock, salt and pepper. Bring to boil and stir until thickened, about 3 minutes. Spoon mixture over chicken. Invert thawed pie shell over casserole pressing pastry edge to baking dish and crimp or flute the edges. Cut 3-4 slits in pastry. Bake in 425°F (220°C) oven for 20 to 25 minutes or until bubbly and pastry is brown.