Chicken Leek Pot Pie

You can make this as written or just make the filling and then serve over rice or noodles.

Chicken Leek Pot Pie

• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds chicken, cut into bite-size pieces
• 2 medium leeks or 1 large leek
• 1 cup mushrooms, chopped
• 1 1/2 cup dry white wine
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 1 cup milk
• 2 Frozen pie crusts one in pie tin for base, one out of tin for pie top
• Ground pepper to taste or to taste
• Salt to taste or to tast

1. Heat a large skillet over medium-high heat. Add the EVOO, 2 turns of the pan. Add the chicken in a single layer, season with salt and pepper, and cook, turning occasionally, until browned all over, 3 to 4 minutes.

2. While the chicken works, trim the tough tops and root ends from the leeks. Cut the remaining white and tender green parts in half lengthwise, then cut the leeks into 1-inch half-moons. Place the leeks in a colander and run cold water over them. Separate the layers to release the dirt and grit. Rinse the leeks well, then drain.

3. Preheat oven to 350.

4. Stir the leeks and mushrooms into the chicken and wilt about 5 minutes. Add the wine and let it cook down by half.

5. While the chicken cooks melt butter in a saucepan over medium heat. Stir in flour and cook over medium heat, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.

6. Stir milk into saucepan. Heat to boiling, stirring constantly. Boil and stir for 1 minute or until thickened.

7. Add white sauce to chicken and leek mixture and mix until thickened. Season with salt and pepper to taste.

8. Pour creamy chicken into base pie crust and place second crust on top of base. Cut four vents into the base and bake in 350 oven.