Mushroom, Chicken and Leek Pot Pie

Directions

1. Cut chicken into 3/4-inch (2 cm) cubes. In large non-stick saucepan or deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Cook chicken until lightly browned but still pink inside, about 3-4 minutes. Spoon into 6 cup (1.5 L) baking dish or deep pie plate.

2. Reduce heat to medium and add remaining oil to same pan. Sauté leeks, mushroom and tarragon for 2-3 minutes; cover and cook about 3 minutes or until vegetables are softened.

3. Sprinkle in flour and stir to blend. Gradually stir in chicken stock, salt and pepper. Bring to boil and stir until thickened, about 3 minutes.

4. Spoon mixture over chicken. Invert thawed pie shell over casserole pressing pastry edge to baking dish and crimp or flute the edges. Cut 3-4 slits in pastry. Bake in 425°F (220°C) oven for 20 to 25 minutes or until bubbly and pastry is brown.  

Tip:  To thaw pie shell, leave at room temperature for 10-15 minutes. If desired, brush pastry with beaten egg before baking to give a browner top.

Variation: Substitute 3 cups (750 mL) cubed cooked turkey or chicken for 1 lb ( 500g ) chicken breasts; decrease oil to 1 tbsp(15 mL) and omit browning. Place cooked meat in casserole and continue as directed above.

Nutritional Information (per serving):

• Calories: 440
• Protein : 30.4 g
• Fat: 21.6 g
• Carbohydrates: 30.7 g
• Dietary Fibre: 2.9 g

For more recipe ideas, visit mushrooms.ca.