Recipes Chicken and Leek Casserole 4.1 (21) 18 Reviews 1 Photo Easy and relatively quick to make. Fantastic for cold winter evenings. Tastes so good! Recipe by Kellie Ledford Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 4 whole skinless, boneless chicken breasts 2 leeks, chopped 1 (10.5 ounce) can condensed vegetable soup 1 cup white wine 1 tablespoon cornstarch 1 recipe pastry for a 9 inch single crust pie Directions In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken. Preheat oven to 350 degrees F (175 degrees C). Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Use a fork to make 'breathing' holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve. I Made It Print Nutrition Facts (per serving) 309 Calories 11g Fat 19g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 309 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 14% Cholesterol 67mg 22% Sodium 432mg 19% Total Carbohydrate 19g 7% Dietary Fiber 1g 5% Total Sugars 2g Protein 27g Vitamin C 3mg 16% Calcium 36mg 3% Iron 2mg 13% Potassium 343mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved