Ingredients: 1 slice bacon, chopped 1 T fresh thyme leaves 1/2 T olive oil 1/2 T unsalted butter 2 large leeks, washed & trimmed. Chop the white end & finely slice the green salt & pepper 14 oz cooked chicken, cut into chunks 1 heaping T flour 2 c chicken broth 1 T creme fraiche or sour cream or plain yogurt 1 sheet puff pastry 1 egg, beaten Preheat the oven to 375 F. Over medium-high heat add the bacon & thyme to a large saucepan. Add the olive oil and butter & cook for a few minutes. Add in the leeks & stir for about 3 minutes to coat everything. Season with salt & pepper. Cover & reduce heat to medium-low. Let cook for 30 minutes stirring from time to time. Stir the chicken into the leeks. Add the flour & stir again. Pour in the broth & the creme fraiche. Turn the heat up & bring to a boil. Season again if needed. Pour the filling into a large pie pan. On a floured surface roll the puff pastry out until it is at least 1- inch bigger around on all sides than your pie pan. Trim to it fits over your pan with a 1-inch overhang. Carefully place over the top of the pie & press down the sides. Brush with the beaten egg. With a sharp knife add a few slits in the top of the crust (I forgot to do this & it really puffed up). Bake for 35 - 40 minutes until the crust is golden brown. 4 servings.
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