Mushroom, Chicken And Leek Pot Pie

Preheat the oven to 425 degrees F.

Heat a skillet over medium-high heat. Add half of the oil. When hot, add the chicken and cook, stirring constantly, for 3-4 minutes or until lightly browned. Remove the chicken with a slotted spoon and place in a 9-inch pie dish.

Add the remaining oil to the skillet and lower the heat to medium. Add the leeks, mushrooms, and tarragon. Cook, stirring constantly, for 2-3 minutes. Cover the skillet and cook for 3-4 more minutes.

Sprinkle the flour evenly over the leeks and mushrooms and stir well. While stirring, slowly add the chicken stock. Add the salt and pepper. Bring the mixture to a boil and cook, stirring constantly, for 4-5 more minutes or until the liquid has thickened. Pour the mixture into the pie dish.

Place the pie pastry over the top of the filling in the dish. Press the edges to seal and crimp with the tines of a fork if desired. Cut 2-3 slits in the top of the pastry to let steam vent while cooking.

Place the pot pie in the oven and bake at 425 degrees F for 20-25 minutes or until the pie pastry is golden brown and the filling is bubbly.

Remove from the oven and let stand for 5 minutes before serving.