Updated Nov 28, 2018Chatelaine
leeks, (white and pale green parts only) halved and thinly sliced (3 cups)
reduced-sodium chicken broth
skinless, boneless chicken thighs, cut into chunks
large potato, cut into 1/2-in.cubes (2 cups)
frozen deep-dish pie crust, thawed
frozen peas and carrots
- PREHEAT oven to 425F.
- MELT butter in a 9-in. oven-safe frying pan over medium. Add leeks and thyme, cooking until softened, 5 min. Stir in flour and cook, stirring, 1 min. Gradually stir in chicken broth. Add chicken, potato, salt and pepper. Bring to a boil, then reduce heat and simmer over medium, stirring, 10 min.
- ROLL pie crust into a 11-in. circle on a lightly floured surface. Cut a few steam vents in centre. Place on a baking sheet and refrigerate.
- ADD vegetables to pan. Continue cooking until chicken is no longer pink and potatoes are tender, 3 to 5 min.
- PLACE pastry over filling. Bake until golden brown, 10 to 15 min.
NutritionCalories 417, Protein 22 g, Carbohydrates 44 g, Fat 18 g, Fibre 6 g, Sodium 781 mg. Excellent source of vitamin A
Chatelaine Basics: How to Blind Bake a Pie Shell