Charlene's Recipe

Chick and Leek pie

Category: potluck

2 Tbsp hard margarine (or butter)
2 medium leeks (white part only), thinly sliced
2 tsp brown sugar, packed
1 cup finely chopped carrot
1/2 cup finely chopped celery
3 garlic cloves, minced (or 3/4 tsp powder)
1/4 tsp salt
1/8 tsp pepper
2 Tbsp all purpose flour
1 cup prepared chicken broth
1/4 cup dry white (or alcohol free) wine
3 cups chopped cooked chicken
1/4 cup sour cream
pastry for 2 crust 9 inch pie, you own or a mix
1 large egg, fork beaten

Melt margarine in large frying pan on medium low. Add leek. Cook for 15-20 minutes, stirring often, until caramelized.
Add brown sugar. Heat and stir for about 2 minutes until brown sugar is dissolved.
Add next 5 ingredients. Heat and stir for about 5 minutes until carrot and celery are softened. Increase heat to medium.
Add flour. Heat and stir for 1 minute. Slowly add broth and wine, stirring constantly. Heat and stir for 5-7 minutes until boiling and thickened.
Add chicken and sour cream. Stir well. Cool.
Divide pastry into 2 portions, 1 slightly larger than the other. Roll out larger portion on lightly floured surface to about 1/8 thickness. Line 9 inch pie plate. Spread chicken mixture evenly in pie shell. Roll out remaining pastry on lightly floured surface to about 1/8 inch thickness. Brush edge of pie shell with egg. Cover pie with remaining pastry. Brush edge of pie shell with egg. Cover pie with remaining pastry. Trim and crimp decorative edge to seal. Brush top of pie with egg. Cut 2-3 small slits in top to allow steam to escape. Bake on bottom rack in 375 F oven for about 50 minutes until pastry is golden. Let stand on wire rack for 10 minutes. Cuts into 6 wedges.