I found this recipe in the back of a People Magazine and knew instantly that it was wonderful. Main ingredients, so you get the idea, are chicken, Bechamel sauce (home made, easy) , leeks, mushrooms, broth, pastry. Drop me a note, I’ll send you the recipe. It’s better than good, its great.

4 boneless skinless chicken breast halves ( about 1 1/2 lbs.)

1 large carrot, peeled and chopped

1 stalk celery, chopped

2 bay leaves

6 whole peppercorns

1 cup ( 2 sticks) butter

1 1/4 cup milk

1 1/4 cup heavy cream

1/2 teaspoon each salt and pepper

4 large leeks, trimmed, cleaned and chopped

1 store-bought piecrust

1 egg, lightly beaten

1-Combine chicken, carrot, celery onion, bay leaves, and peppercorns in a large saucepan and cover with two inches water. Bring to a boil, reduce heat and simmer until chicken is cooked, about 30 minutes. Remove from heat, discard vegetables and reserve about 2 1/2 cups stock.

2- Chop chicken and place in deep pie dish. Preheat oven to 350 degrees.

3- Melt 3/4 cup butter in a saucepan over medium heat. Add flour and cook, stirring until thickened, about 2 minutes. Add stock, them milk and heavy cream; stir until smooth and thickened, 1 to 2 minutes. Add salt and pepper to taste.

4- In a separate saucepan, sauté the leeks in remaining butter until soft; add to chicken. Pour sauce over chicken and leeks; stir to combine.

5-Cover with pastry, brush with beaten egg. Slit top of piecrust three times.

6- Bake until golden brown, 35 to 40 minutes.

Note: I’ve made this pie many, many times and I always love it. Making the chicken mix a day ahead enhances the flavors. Make sure to heat the mix before putting the piecrust on and into the oven. Buen Provecho!

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2 Comments

Wendy Nash · October 5, 2019 at 12:57 PM

Great recipe

Wendy Nash · October 5, 2019 at 12:58 PM

Great recipe Mercedes

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