CHICKEN AND LEEK CASSEROLE
Easy and relatively quick to make. Fantastic for cold winter evenings. Tastes so good!
Provided by Jannah Akehurst
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 8
Number Of Ingredients 6
Steps:
- In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Use a fork to make 'breathing' holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 18.8 g, Cholesterol 67.2 mg, Fat 10.9 g, Fiber 1.4 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 431.8 mg, Sugar 2.4 g
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