Ok, one recipe for Chicken and Leek Pie:
As is served at Rose and Crown Pub and Dining Room, England Pavilion, EPCOT
Ingredients
• 2 tablespoons butter
• 1/2 cup onion, diced
• 1/2 cup celery, cut on the bias
• 1 cup leeks, whites only, diced and clean
• 1 pound boneless cubed chicken breast
• 2 tablespoons flour
• 1 1/2 cups chicken stock/broth
• 1/4 cup parsley, finely chopped
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme
• Pastry dough for single crust pie
• 1 egg, beaten
• 1/4 cup warmed heavy cream
Instructions
Melt butter in a large skillet and add onion, celery, and leeks. Saute until tender on medium heat, then add cubed chicken and cook until the chicken is tender. Sprinkle with flour and stir constantly until mixture clumps, stirring constantly to prevent burning. Add stock, parsley, salt, pepper, and thyme. Bring to a boil and cook 3 to 5 minutes or until thickened. Remove from heat and allow to cool slightly.
Preheat oven to 400.
Place mixture in a casserole dish or pie pan at least 2 inches deep. Place pie dough on top, trimming any extra off the edges. Cut a 1-inch hole in the center of the pie and brush with the beaten egg.
Bake for 20-30 minutes or until the crust is golden and filling is hot.
Heat heavy cream until lukewarm and pour through the hole in the top of the pie and let rest for 10 minutes before cutting.
Serves 4-6
From:
http://www.thedisneychef.com/2012/06/chicken-and-leek-pie.html
A few notes:
Chicken tenderloins work well for the chicken
Store bought chicken stock/broth works fine
I'd rest for more than 10 min after adding the heavy cream - figure 15 min or so