Comforting dinner of Chicken and Leek Pie.

Chicken and Leek Pie

Pie dough for a double crust

2-2 1/2 lbs. cooked,  cubed chicken

4 thick slices of smoked bacon, diced

4 large leeks, white part only, sliced

1 onion, diced

1/4 tsp. nutmeg

1 tablespoon flour

salt and pepper; to taste

1 cup chicken stock

1/2 cup heavy cream

 

Preheat oven to 424 degrees.

Line a 9 inch deep dish pie plate; set aside. In a large pot cook bacon until crisp. Add the onions and leeks and cook until softened. Stir in the flour. Pour in the heavy cream and the chicken stock, add the nutmeg. Bring to boil reduce to simmer until thickened. Pour the filling into the line pie plate. Top with top crust and crimp edges. Brush top with heavy cream and sprinkle a small amount of freshly cracked black pepper and kosher salt. Bake for about 25-30 minutes or until crust is golden brown.

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