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Makes 4 Servings
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Ontario Mushroom, Chicken and Leek Pot Pie

Contributed by: News Canada

(NC) - Prepared pastry and pre-sliced mushrooms make this tasty meal quick to prepare. Leftover cooked turkey makes a great substitute for the chicken.

Ontario Mushroom, Chicken and Leek Pot Pie
Preparation Time: 25 minutes - Baking Time: 25-30 minutes


  • 1 lb boneless, skinless chicken breasts (4) 500 g
  • 2 tbsp vegetable oil, divided 5 mL
  • 2 large leeks, white part only, sliced 2
  • 1 lb sliced Ontario 500 g Mushrooms
  • 1 tbsp dried tarragon 15 mL
  • 2 tbsp all purpose flour 25 mL
  • 3/4 cup chicken stock 175mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • 1 9"/22cm deep dish frozen pie shell, thawed 1


Cut chicken into 3/4-inch (2 cm) cubes. In large non-stick saucepan or deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Cook chicken until lightly browned but still pink inside, about 3-4 minutes. Spoon into 6 cup (1.5 L) baking dish or deep pie plate.

Reduce heat to medium and add remaining oil to same pan. Saute leeks, mushroom and tarragon for 2-3 minutes; cover and cook about 3 minutes or until vegetables are softened. Sprinkle in flour and stir to blend. Gradually stir in chicken stock, salt and pepper. Bring to boil and stir until thickened, about 3 minutes. Spoon mixture over chicken. Invert thawed pie shell over casserole pressing pastry edge to baking dish and crimp or flute the edges. Cut 3-4 slits in pastry.

Bake in 425 F (220 C) oven for 20 to 25 minutes or until bubbly and pastry is brown.

Tip: To thaw pie shell, leave at room temperature for 10-15 minutes. If desired, brush pastry with beaten egg before baking to give a browner top.

Variation: Substitute 3 cups (750 mL) cubed cooked turkey or chicken for 1 lb ( 500g ) chicken breasts; decrease oil to 1 tbsp(15 mL) and omit browning. Place cooked meat in casserole and continue as directed above.

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Serving Size: Makes 4 Servings



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