Chicken and Leek Pie

Since I had so many of the Hand Pies prepared, I decided to serve them for dinner when John, Beth, and the kids come tonight and make the Irish Chicken and Leek Pie for lunch instead.

This was one of the most delicious unsuccessful recipes I have ever made.  Basically, it is chicken, ham, leeks, onion (which I left out) and chicken stock in a casserole dish topped with pie crust with a 1/2 cup of warm heavy cream poured in before serving.  I wondered when I was putting it together how it would work.  It seemed to me that it would be so soupy without any kind of thickener added, but I hoped that adding the cream would work some kind of magic.

It didn't:

It was a soupy mess, but oh! so delicious.  The flavor profile was amazing.  So this recipe goes into my "change it up until it works" category.  Next time, I think I'll make a chickeny beschamel sauce or add a thickener like corn starch or flour to the broth, or even toss the meat in a tablespoon or so of flour before layering with the vegetables.  I think I'll add some fresh asparagus tips, too.  It's definitely worth playing around with. 

Update on Tuesday, March 16, 2010 at 01:31PM by Kim from Hiraeth

Word to the wise:  I just went back and read the comments on that recipe and nearly every one said that it was too runny. Could've saved myself some problems if I'd have just read the reviews.