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!
Chicken, Leek, and Shallot Pot Pie
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
Heat oven to 425º. Slice leeks and mince shallot.
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.