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March 1999 Issue
Pot Pies
by Ronda L. Halpin
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Chicken, Leek and Parsley Pie

This rich pie makes perfect picnic fare. Use leftover chicken breasts or strips to make your meal turn out right.
  • Enough dough for 2 pie crusts
  • 2 T. margarine
  • 2 leeks, sliced thinly
  • 1/2 c. grated cheese
  • 3 T. chopped fresh parsley
  • 3 boneless, skinless chicken breasts, cooked and cut into strips
  • 2 T. whole-grain mustard
  • 1 tsp. cornstarch
  • 1 1/4 c. skim milk
  • salt and pepper to taste
  • beaten egg
Preheat oven to 400 degrees. Using about half of pastry crust, line a 7 x 11 inch baking pan. Prick the bottom and bake for 15 minutes. Let cool.

Meanwhile, fry the leeks in the margarine until soft. Stir in cheese and parsley. Spread half the leek mixture over the pastry bottom, cover with chicken strips, then top with remaining leek mixture.

Mix the mustard, cornstarch and milk. Season and pour into the pie.

Moisten the pastry bottom edges. Use the remaining pastry crust to cover the pie. Brush with beaten egg and bake for 30-40 minutes or until golden and crisp.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour
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