January 11 2017 – Bev Lightell
- 1 Medium Leek
- ¼ C Butter or Margarine
- 2 C Chicken, cooked and finely chopped
- ½ pkg (10 oz.)Frozen Spinach, chopped or Broccoli, cooked and drained
- 10" Pie Crust, unbaked and ready-to-use
- 1 T All-purpose Flour
- 1 ½ C Half-and-Half or Evaporated Milk
- 2 T Brandy (optional)
- ½ t Salt
- ¼ t Pepper
- ¼ t Ground Nutmeg
Preheat oven to 375° F. Cut leek in half lengthwise; wash and trim, leaving 2-3 inches or green tops intact. Cut leek halves crosswise into thin slices. Place in small saucepan; add enough water to cover. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Drain; reserve leak.
Melt butter in large skillet over medium heat. Add chicken; cook until chicken is golden, about 5 minutes. Add spinach and leek to chicken mixture; cook 1 minute longer. Remove from heat.
Spoon chicken mixture into pie crust. Sprinkle flour and cheese over chicken mixture. Combine eggs, half-and-half , brandy, salt, pepper and nutmeg in medium bowl. Pour over egg mixture.