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Photo, Erik Putz.
This one-pan wonder brings big flavour to the dinner table (with minimal mess!)
3 tbsp butter
3 leeks, (white and pale green parts only) halved and thinly sliced (3 cups)
1 tbsp chopped thyme
1/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
450 g skinless, boneless chicken thighs, cut into chunks
1 large potato, cut into 1/2-in.cubes (2 cups)
1/2 tsp salt
1/4 tsp pepper
1 frozen deep-dish pie crust, thawed
3 cups frozen peas and carrots
PREHEAT oven to 425F.
MELT butter in a 9-in. oven-safe frying pan over medium. Add leeks and thyme, cooking until softened, 5 min. Stir in flour and cook, stirring, 1 min. Gradually stir in chicken broth. Add chicken, potato, salt and pepper. Bring to a boil, then reduce heat and simmer over medium, stirring, 10 min.
ROLL pie crust into a 11-in. circle on a lightly floured surface. Cut a few steam vents in centre. Place on a baking sheet and refrigerate.
ADD vegetables to pan. Continue cooking until chicken is no longer pink and potatoes are tender, 3 to 5 min.
PLACE pastry over filling. Bake until golden brown, 10 to 15 min.
Calories 417, Protein 22g, Carbohydrates 44g, Fat 18g, Fibre 6g, Sodium 781mg.
Excellent source of vitamin A.
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