A delicious pie version of the popular chicken and leek soup, this savoury pie is sure to please. For a shortcut use prepared pie crusts.
Preparation Time: 40 minutes
Chilling Time: 1 hour
Cooking Time: 25 minutes
Baking Time: 1 hour
Serves 8
2 cups (500 mL) all-purpose flour
3/4 tsp (4 mL) salt
1/2 cup (125 mL) cold butter, cubed
1/3 cup (75 mL) cold shortening, cubed
3 tbsp (45 mL) ice water
Filling:
1 lb (500 g) boneless skinlessOntario Chicken Thighs or Breasts, cut into 1/2-inch (1 cm) pieces
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
4 cups (1 L) halved and thinly sliced Ontario Leeks, (white and light green parts)
1 pkg (227 g) Ontario Crimini Mushrooms, thinly sliced
3 tbsp (45 mL) butter
2 tsp (10 mL) minced fresh Ontario Rosemary
3 cloves Ontario Garlic, minced
3 tbsp (45 mL) all-purpose flour
1 cup (250 mL) sodium-reduced chicken broth
1/2 cup (125 mL) Ontario Milk (approx.)
In large bowl, combine flour and salt. Using pastry blender or 2 knives, cut in butter and shortening until in coarse crumbs. Add water 1 tbsp (15 mL) at a time; adding more if needed. Toss with fork until ragged dough forms. Divide in half; shape into 2 discs. Wrap each in plastic wrap and refrigerate until chilled, about 1 hour.
Filling: Season chicken with 1/4 tsp (1 mL) each salt and pepper. In large nonstick skillet, over medium-high heat, heat half of the vegetable oil. Add half of the chicken to skillet and cook until no longer pink and browned on all sides, about 5 to 6 minutes; transfer to bowl. Repeat with remaining oil and chicken. Add leeks and mushrooms to skillet; cook until mushrooms begin to brown, 6 to 8 minutes. Add to chicken; set aside.
In same skillet, melt butter over medium heat. Add rosemary and garlic; cook until softened, about 1 minute. Sprinkle with flour and remaining salt and pepper; cook 1 minute. Gradually whisk in broth and 1/2 cup (125 mL) of milk; bring to boil and cook until thickened, about 2 minutes. Stir in reserved chicken mixture; toss to coat. Set aside to cool.
Meanwhile, on lightly floured surface, roll one disc into 11-inch (28 cm) circle, 1/8-inch (3 mm) thick. Transfer to 9-inch (23 cm) pie dish. Spoon cooled filling into shell; brush edges with milk (about 1 tsp/5 mL). Roll out remaining dough; place over filling, press edges together. Trim off overhang and crimp edges. Brush top with milk (about 1 tsp/5 mL); cut vent in centre of pie.
Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C) and bake for 45 minutes or until pastry is golden and filling is bubbling. Let stand 15 minutes before cutting to serve.
Nutritional Information:
1 Serving
PROTEIN: 19 grams
FAT: 29 grams
CARBOHYDRATE: 35 grams
CALORIES: 478
FIBRE: 2 grams
SODIUM: 600 mg
– Printed with permission from Foodland Ontario- recipe
