Chicken Leek Pie

Name: Chicken Leek Pie
Ingredients: 1 tablespoon butter; 1 12 lbs boneless skinless chicken breasts, cut into 1 inch cubes; 2 onions, diced; 18 teaspoon thyme; 1 tablespoon parsley; 14 teaspoon garlic powder; 1 (10 ounce) can cream of chicken soup; 5 ounces water (1/2 soup can); salt and pepper; 2 medium leeks, white and light green part only, cut into 1 inch slices; 12 teaspoon lemon juice; 4 ounces mushrooms (canned); 2 -9 inches pie crusts

13 ingredients

14 steps

Ingredients

1 tablespoon butter
1 12 lbs boneless skinless chicken breasts, cut into 1 inch cubes
2 onions, diced
18 teaspoon thyme
1 tablespoon parsley
14 teaspoon garlic powder
1 (10 ounce) can cream of chicken soup
5 ounces water (1/2 soup can)
salt and pepper
2 medium leeks, white and light green part only, cut into 1 inch slices
12 teaspoon lemon juice
4 ounces mushrooms (canned)
2 -9 inches pie crusts

Directions

1

In a saucepan melt butter and saute the chicken for 2 3 minutes.
2

Add the onions,thyme and parsley and continue to cook for another 3 4 minutes.
3

Add the garlic, cream of chicken soup, water and salt and pepper.
4

Bring to a simmer and cook for 15 20 minutes until tender.
5

Remove the chicken and onions from the soup.
6

Season the soup with lemon juice.
7

In a bowl, mix the chicken with the leeks and mushrooms.
8

Place in a 9 inch pie shell.
9

Moisten with half the sauce.
10

Cover with top crust, and place in a preheated 400 degree oven with a piece of foil over the pie for 15 minutes.
11

Remove foil, reduce heat to 375 degrees and.
12

Bake for 20 25 minutes.
13

Note: Do not use more than 1/2 of the sauce in the pie as it will percolate up onto the top crust.
14

Save any left over sauce and filling for lunch.