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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