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As seen in the Seward Co-Op Minneapolis Friendship Store Virtual Class 10/8/2021

Yield: 4 servings

10 oz chicken stock
1 lb pre-cooked chicken (diced or shredded)
5 tablespoons butter
2 leeks, trimmed, sliced and washed
3 cloves garlic, peeled and sliced
½ cup flour
¾ cup milk
¾ cup heavy cream
5 ounces pre-cooked, diced ham
Salt and black pepper to taste
1 pre-made pie crust
1 egg, beaten with 1 tablespoon cold water to brush pastry


  1. Pre-heat oven to 400 degrees.
  2. Melt 2 tablespoons of the butter in a large, heavy-bottomed saucepan over low heat.
  3. Add the leeks and cook for 2-3 minutes, stirring occasionally until softened.
  4. Add the garlic and cook another minute. Add the remaining butter and stir in the flour as soon as the butter has melted stirring constantly so it does not burn. Cook for 30 seconds, stirring constantly.
  5. Slowly pour the milk into the pan, ¼ cup at a time, stirring well. Gradually add 10 oz of the stock until the sauce is smooth and thickened. Bring to a simmer and cook for 2-3 minutes.
  6. Season with salt and pepper. Remove from the heat and stir in the cream, chicken, and ham.
  7. Pour into a 9-inch baking dish or 4 small baking dishes.
  8. Cover the pie/s with the pastry, allowing to overhang the dish if possible. Pinch edges.
  9. Cut a slit or two in the crust on top of the pie with a knife. Brush with beaten egg. Bake in the center of the oven for 20-25 minutes, or until the pie is golden brown all over and the filling is hot.

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