INGREDIENTS

  • 1 tablespoon butter
  • 1 1/2 lbs boneless skinless chicken breasts , cut into 1 inch cubes
  • 2 onions , diced
  • 1/8 teaspoon thyme
  • 1 tablespoon parsley
  • 1/4 teaspoon garlic powder
  • 1 (10ounce)can cream of chicken soup
  • 5 ounces water (1/2 soup can)
  • salt and pepper
  • 2 medium leeks , white and light green part only, cut into 1 inch slices
  • 1/2 teaspoon lemon juice
  • 4 ounces mushrooms (canned)
  • 2-9 inches pie crusts

DIRECTIONS

  1. In a saucepan melt butter and sauté the chicken for 2 – 3 minutes.
  2. Add the onions,thyme and parsley and continue to cook for another 3 – 4 minutes.
  3. Add the garlic, cream of chicken soup, water and salt and pepper.
  4. Bring to a simmer and cook for 15 – 20 minutes until tender.
  5. Remove the chicken and onions from the soup.
  6. Season the soup with lemon juice.
  7. In a bowl, mix the chicken with the leeks and mushrooms.
  8. Place in a 9 inch pie shell.
  9. Moisten with half the sauce.
  10. Cover with top crust, and place in a preheated 400 degree oven with a piece of foil over the pie for 15 minutes.
  11. Remove foil, reduce heat to 375 degrees and.
  12. Bake for 20 – 25 minutes.
  13. Note: Do not use more than ½ of the sauce in the pie as it will percolate up onto the top crust. Save any left over sauce and filling for lunch.