Chicken and Leek Pie Recipe - Recipe Center - Raley’s Family of Fine Stores

St. Patrick's Day

Recipe Theme

Celebrate with our favorite Irish- themed dishes. Try our Irish Corned Beef Stew or savor a taste of Dublin with our Corned Beef with Spiced Apple Mustard Galze. Sláinte! (That's cheers!)


Chicken & Leek Pie

Chicken and Leek Pie
2 lbs. Raley's boneless, skinless chicken breasts
1 (14.5- oz.) can chicken broth
8 strips bacon, cooked very crisp and broken into pieces
3 large leeks (white and pale green parts only), rinsed well and thinly sliced
2 tbsp. chopped fresh parsley
1/2 cup heavy or whipping cream
2½ tbsp. flour
1 tsp. dried sage
1/4 tsp. pepper
1 Single crust pastry

Prep: 15 minutes, Cook: 1 hour, Serves: 8

1. Preheat oven to 350°F. Spray a 1½-quart casserole with 1½-inch sides with nonstick cooking spray; set aside.

2. Cook chicken in simmering broth until cooked through. Remove from broth and let cool slightly, then cut into bite-size pieces. Set aside 1/2 cup broth.

3. In prepared casserole, layer half of the chicken, bacon, leeks and parsley. Repeat layers. Whisk cream with reserved 1/2 cup broth, then stir in flour, sage and pepper. Pour over layered ingredients.

4. Roll pastry to fit over the top of the dish, overlapping 1 inch all the way around. Turn edges under and flute dough and make several slits in the top for steam to escape. Bake for 45 minutes, tenting loosely with foil if crust browns too quickly. Let stand 5 minutes before serving.

Nutritional Information:
330 calories, 21 g protein, 21 g fat, 15 g carbohydrate, 1 g fiber, 86 mg cholesterol, 600 mg sodium


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