Leeks were on sale or maybe they were just there in their green and white finery, beckoning to me. “Buy us! Buy us! We are so good with everything!” Okay!! I really do love leeks.
That was about two weeks ago. Today the leeks were saying, “Use us soon or your $4 will be in the compost.”I’ve had so many ideas about what I could make with the leeks. Then I realized it had been quite some time since I’d made any sort of savory pie. It was time.
Chicken, Potato, and Leek Pie
1 leek, with all the white and a little green chopped and rinsed
3 medium potatoes, chopped
1 1/2 pounds chicken, cut in small pieces
6 slices of bacon, chopped
1/3 cup milk or chicken broth
1/2 cup cheese
Salt and pepper
- Saute the leeks in a little olive oil until translucent. Add the bacon and cook thoroughly.
- Add the chopped potato, chicken, salt, and pepper. Cook until the chicken is just done.
- Sprinkle the flour over the top and let it sit for a little bit, then stir.
- Add the milk and stir. The milk and flour will make the chicken mixture a little pasty.
- Add the cheese and stir again.
- Put a pie crust on the bottom of a 9″ pie plate. Add the chicken mixture, and top with the other crust.
- Cut some vents.
- Bake at 375 for 45 minutes or until crust is golden.
- Allow to sit for a few minutes before you cut and serve.
Because of the incredibly long time I made my people wait for a nice chicken pie, they were quite appreciative. Anything but chicken and rice in the pressure cooker again. Oh! It was also very tasty. And even though it was 76 today in Central Maryland, and hardly the weather for such a hearty dinner, we enjoyed it very much.
Perhaps the most exciting part of our meal was the fact that I was able to prepare it using a large burner on my stove. It took 14 years in my house with ill-fitting drip pans on my stove for me to realize I could CALL THE MANUFACTURER and order new drip pans. I have to admit I was a little ashamed. I am, after all, the daughter of the woman who called Gerber to find out what kind of apples they used in their baby food applesauce so I could make it for her precious grandson. (Golden Delicious, BTW.) And lets not forget all the times she called every maker of salad dressing to see if “seasonings” meant mustard to which she had a terrible allergy. I have so many more stories like this, but I’ll stop now. I’m sure there will be other times for these stories.
If you don’t have leeks, you can use onions I suppose, but I recommend that you pop right out and get some leeks.