Chicken, Leek, and Shallot Pot Pie

Have you ever been intimidated by a certain fruit or veggie in the produce section of your grocery store? Well, that's how I felt about leeks until we had them in what felt like every dish while in France. Leeks are a staple there, so every time I eat them, I can close my eyes and pretend that we're back in a café eating quiche full of this mild onion-flavored veggie.

For Hubby and I, France means happiness, so I thought a dish with some French flavors would be perfect for our Valentine's Day dinner. We loved this turkey pot pie, so I adapted it using chicken, shallots, and leeks to make this delicious, filling, and slightly fancy main dish. It was a definite hit!

And it really did make us think of France, which made for a very romantic dinner. And then he went to work . . . Eh, the life of a cop's wife.

Anyway, bottom line: This dish is yummy! And it's a really lovely presentation, so it would make a great dish for a dinner party too!

Chicken, Leek, and Shallot Pot Pie
*By me!

3 chicken breasts, cooked and shredded (about 2 1/2 cups)
2 refrigerated pie crusts, thawed (let them sit on the counter while you make the filling)
1/3 cup butter
1/3 cup flour
1/2 teaspoon basil
1/2 teaspoon parsley
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon pepper
Pinch of salt
Pinch of nutmeg
1 1/2 cups Southern style cubed potatoes, thawed and warmed in the microwave
2 leeks, white and light green parts only, thinly sliced
1 shallot, minced
2 cloves garlic, minced
1 3/4 cups chicken broth
1/2 cup milk
1 egg

Heat oven to 425º. Slice leeks and mince shallot.

 Melt a little bit of butter in a skillet and add leeks and shallots. Sauté for about 5 minutes on medium heat, until tender. Add in minced garlic and cook for about 1 minute longer, then remove from heat and set aside.

In a large saucepan, melt butter and whisk in flour to make a roux. Cook for 3 minutes, whisking frequently. Gradually add in milk and chicken broth, whisking to combine.

Stir in seasonings and cook until bubbly and thickened. 

 Add in chicken, warmed potatoes, leeks, shallots, and garlic. Stir to combine.

 Roll out one pie crust into a 9-inch glass pie plate. Press into the bottom of the dish and spoon the filling onto the crust.

 Top with the second crust, pinch and flute the edges. You can use any excess crust to decorate the top of the pie. Cut several slits in the top of the crust. Separate the yolk from one egg and discard. Brush the top of the crust with the egg white.

 Bake for 30-40 minutes, until the crust is golden brown. During the last 15-20 minutes cooking, cover the edges of the crust with foil to prevent excess browning. Let stand for 5 minutes before serving. Enjoy!