Chicken, leek and mushroom pot pies
Number of serving: 4
Preparation time: 45 Minute(s)
Cook time: 30 Minute(s)
Difficulty: Easy
2 Tbsp olive oil
3 leeks, trimmed, sliced and rinsed very well (to get rid of all that yucky sandy dirt)
4 small carrots, peeled and sliced
1/2 pound of white mushrooms, cleaned and quartered
1/4 cup all-purpose flour
1/2 cup white wine
1 cup chicken broth
1 cup fat free milk
Salt and pepper to taste
1/2 tsp garlic powder
1/4 tsp thyme (I used dried, but it would be perfect with fresh)
2 pre-made pie crusts (or you can make your own)
Step 1 Preheat oven to 425 .
Place chicken in a pot and cover with water. Simmer for 10-15 minutes.
Step 2 In a large pan heat the olive oil over medium heat. Add the carrots and leeks. Cook for 6-8 minutes then add the mushrooms. Cook about 5 minutes longer. Add the flour, making sure all the vegetables are covered, cook 2 minutes. Add the wine and cook a few minutes until it is reduced. It will be thick!
Step 3 Next add your chicken broth and milk. Cook for 8-10 minutes on medium-low until sauce thickens.
Step 4 Meanwhile, cut your chicken breasts into small pieces.
Add chicken to the vegetable mix, add seasonings. Cook for 5 more minutes.
Step 5 Roll out your pie crust. You can make one large pie, or individual ones. I made individuals. I used a large plastic martini glass to cut my circles because it was the perfect size. If you do this you will need to roll those small circles out a bit to be sure they will fit.
Step 6 Fill the muffins cups or pie pan with the bottom crust in place with the filling. Make sure it's really full. Then, add the top crust and seal the edges and cut small slits in the top.
Step 7 Bake 25-35 minutes (f40-45 minutes for a whole pie) in a 425 oven.
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