Source: ?? I honestly cannot remember, I've been making this for years and have no idea where the recipe came from! Besides that, I've changed it so many times it doesn't resemble the original anyway. ;-)
2 c. cooked diced chicken
1 c. fresh broccoli
1 large carrot, small dice
2 leeks, white and pale green parts only, rinsed thoroughly and diced
3 T. butter
3 T. flour
2 c. whole milk or half & half
1 large chicken bouillion cube, dissolved in 1/4 c. whole milk
1 c. Parmesan
1/2 c. frozen peas
1 box refrigerated pie crusts
Preheat oven to 425. Remove pie crusts from box and allow to come to room temperature. Place one crust in the bottom of a glass pie plate, and prick all over with a fork. Line pan with pie weights and bake crust for 12 minutes. Remove and set aside.
Meanwhile, cook broccoli, carrots, and leeks in a pan of boiling salted water until tender, about five minutes. Drain and set aside.
To make a lattice-topped pie, follow the directions on Simply Recipes -- she has an amazing set of instructions and photos that show in gorgeous detail how to make the perfect lattice! Here's the link:
See what I mean? Aren't those awesome instructions?!
Place pie on a cookie sheet and bake in the middle of the oven for 35-40 minutes, or until crust is golden brown and filling is bubbly. Allow pie to rest for five minutes before 'slicing' (it won't really slice, it will probably mostly 'ooze') and serving in a shallow bowl.
I'm totally bummed about how these pictures turned out, by the way. I took some better ones in daylight this afternoon, then my husband came home and accidentally put them all on his computer! Shoot!!