CHICKEN AND LEEK POT PIES - Dinner Recipe | BCLIQUOR

Ingredients

• 4 chicken breasts, boneless, skinless
• 1 tsp (5 ml) salt, divided
• ½ tsp (2.5 ml) pepper
• ½ cup (125 ml) oil, divided
• 2½ cups (625 ml) button mushrooms
• 1 cup (250 ml) finely chopped shallots
• 2 garlic cloves, crushed
• 1½ cups (375 ml) finely chopped celery
• 3 cups (750 ml) finely sliced leek, white portion only
• ½ cup (125 ml) butter
• ¼ cup (60 ml) flour
• ½ tsp (2.5 ml) white pepper
• 1 cup (250 ml) milk
• ½ cup (125 ml) chicken stock
• 2 tbsp (30 ml) Dijon mustard
• ¼ tsp (1 ml) Tabasco
• ½ tsp (2.5 ml) paprika
• 1 pinch nutmeg
• 1½ tbsp (22 ml) white vinegar
• 2 lbs (1 kg) pie pastry dough
• 1 egg
• 2 tbsp (30 ml) water