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Chicken and Leek Casserole
December 10, 2005

This turned out REALLY good. I altered it slightly, but only for my own convenience. Instead of browning the chicken, I pre-baked it for an hour at 350, covered. So, I sauteed the leeks alone until soft, then added the soup and 1 cup of chicken broth (because I didn't want to buy wine), then added the cornstarch and let thicken. Once the chicken was finished, I shredded it, transferred to a square 8 X 8 pyrex baking dish, mixed with the leek/soup mixture, then covered with a single sheet of puff pastry. It turned out very good, just like chicken pot pie. Excellent comfort food.

  1. 21 Ratings

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