Submitted by S.H.
3 tbsp butter, divided
6 boneless, skinless chicken breasts, cut into cubes OR 4 cups of leftover cooked chicken
1 cup mushrooms, sliced
3 sticks celery, sliced
3 carrots, sliced
¼ cup green onions, sliced
1 leek, sliced
1 clove of garlic, minced
2 tsp fresh thyme, chopped or 1 tsp dried thyme
1 tsp salt
Fresh ground black pepper
1 cup chicken stock (decrease amount if using leftover gravy)
3 tbsp all-purpose flour
½ cup whipping cream
2 packages of premade pie crusts
1 egg, lightly beaten
Add remaining butter to the pan and add mushrooms, celery, carrot, onion, leek, garlic, thyme, salt and pepper. Cook until vegetables are softened.
Add half of the chicken stock and bring to a boil. Cook for 3 minutes or until the liquid is slightly reduced.
Blend flour with remaining chicken stock and stir into vegetables. Cook until the mixture thickens. If using leftover gravy, adjust amount of chicken stock accordingly.
Return chicken and any juices to the pan. Stir in cream and bring to a boil. Reduce heat and simmer for 5 minutes or until chicken is just tender. If using leftover chicken, reduce cooking time accordingly.
Fill pie crusts with the chicken and vegetables, cutting slits in the top.
If baking immediately, brush crust with egg and bake in 400 F oven for 25 to 30 minutes or until filling is bubbly and pastry is golden. If freezing for later, freeze without baking and then bake in 400 F oven for 60 minutes.
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