Chicken And Leek Pie

1. 1

   Place chicken in a large, deep skillet. Add 2 cups water; bring to a boil. Reduce heat to low; simmer, covered, for 25 mins. Remove from heat. Cool for 10 mins.

2. 2

   Transfer chicken to a cutting board; reserve cooking liquid. Remove meat from bones. Discard bones; coarsely shred meat. Wipe pan clean.

3. 3

   Preheat the oven to 350u00b0F. Grease a 2-quart baking dish.

4. 4

   Melt 4 tbsp butter in a large skillet on medium heat. Cook and stir leek and sweet potato for 5 mins. Add garlic; cook and stir for 30 seconds or until fragrant.

5. 5

   Sprinkle flour over vegetables. Cook and stir for 1 min. Stir in reserved cooking liquid; bring to a boil. Reduce heat to low; simmer for 3 mins or until sauce thickens. Remove from heat. Stir in chicken and parsley. Spoon chicken mixture into prepared dish.

6. 6

   Melt remaining 2 tbsp butter. Place bread in a medium bowl; drizzle with butter. Add Parmesan cheese; toss to combine. Sprinkle over chicken mixture.

7. 7

   Bake for 10 mins or until top is golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.