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Irish Chicken and Leek Pie

Reviewed: Mar. 29, 2010
I think this recipe has great potential. Wish I had read the reviews first -- but instead I made it for a company potluck on St. Paddy's Day without reading them. My Mistake. The other reviewers have it right! I made a roux with the liquids I poured off and served it as a sauce over the remainder and it was quite good. I made it in an Oval stoneware dish and there was way way more than 6 servings with the ingredients it called for. I had leftovers that just wouldn't fit. Could easily do two pie pans. I like the whole shredded chicken approach mixing dark and light meat for flavors. I would definitely cut back to 2 leeks medium size and don't cut into the green at all. Sauteing in a little butter before hand with the onion also (cut back on that a bit too...) would render the whole pie a bit easier to fit in the dishes. Adding some other veg - peas/carrots even a pt of potato might work to help thicken the liquids. Someone mentioned flouring the chicken first - Depending on your chicken prep that would be good too. I think a Tbs or two dusted over would be enough to skip a prepared roux. You'll have butter from the sautee-ing but definitely cut back on the liquids. I'd say 1/2c of chicken broth and 1/2 c cream - added up front not after baking might do it - and then prepare a sauce with remaining liquids with a roux... just in case! Also the puff pastry sounds like a nice alternative. But even a pre-made crust will do. I just prefer making my own. Good Luck
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