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Potato, Leek & Chicken Pie: Submitted by: Robert Losee | Date Added: 31 Oct 2011
Listed in: Entrees / Casseroles

2 waxy potatoes, cubed
cup butter
1 skinless chicken breast fillet (about 6 oz), cubed
1 leek, sliced
generous 1 cups sliced mushrooms
2 Tablespoons all-purpose flour or Wondra
1 cups milk
1 Tablespoon Dijon mustard
2 Tablespoons chopped fresh sage or 1 Tablespoon dried sage
8 oz filo pastry, thawed if frozen
salt & pepper to taste

Cooking Instructions

add 1 cup frozen peas to sauce
increase the creamy sauce to 2 cups total by increasing milk to 1 3/4 c., increase the flour to 4 T.
increase chicken to 8 to 10 oz

This steps chicken pot pie up to a new level.

1) Preheat oven to 350F.

2) Cook potatoes in a pan of boiling water for 5 minutes.

3) Melt 5 Tablespoons of butter in a skillet and cook the chicken for 5 minutes, or until browned all over.

4) Add the leek and mushrooms and cook for 3 minutes, stirring. Stir in flour and cook for 1 minutes, stirring constantly. Gradually stir in the milk and bring to a boil. Add the mustard, sage, and potatoes, season to taste with salt and pepper, and simmer for 10 minutes.

5) Meanwhile, melt the remaining butter in a small pan. Line a deep pie dish with half of the sheets of filo pastry. Spoon the chicken mixture into the dish and cover with 1 sheet of pastry. Brush the pastry with melted butter and lay another sheet on top. Brush this sheet with butter.

6) Cut the remaining filo pastry into strips and fold them onto the top of the pie to create a ruffled effect. Brush the strips with the melted butter and cook in the preheated oven for 45 minutes, or until golden brown and crisp. Serve hot.

Based on Irish Pub Cooking by Love Cooking.

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