Chicken And Leek Pie

• 6 None chicken drumsticks, skin removed
• 6 tbsp (3/4 stick) butter
• 1 None leek, pale section only, thinly sliced
• 14 oz sweet potato, peeled and cut into 1/4-inch cubes
• 1 clove garlic, crushed
• 1/4 cup flour
• 1/3 cup chopped flat-leaf parsley
• 4 slices day-old white bread, crusts trimmed, cut into 1/4-inch cubes
• 1/3 cup shredded Parmesan cheese

1. Place chicken in a large, deep skillet. Add 2 cups water; bring to a boil. Reduce heat to low; simmer, covered, for 25 mins. Remove from heat. Cool for 10 mins.
2. Transfer chicken to a cutting board; reserve cooking liquid. Remove meat from bones. Discard bones; coarsely shred meat. Wipe pan clean.
3. Preheat the oven to 350u0b0F. Grease a 2-quart baking dish.
4. Melt 4 tbsp butter in a large skillet on medium heat. Cook and stir leek and sweet potato for 5 mins. Add garlic; cook and stir for 30 seconds or until fragrant.
5. Sprinkle flour over vegetables. Cook and stir for 1 min. Stir in reserved cooking liquid; bring to a boil. Reduce heat to low; simmer for 3 mins or until sauce thickens. Remove from heat. Stir in chicken and parsley. Spoon chicken mixture into prepared dish.
6. Melt remaining 2 tbsp butter. Place bread in a medium bowl; drizzle with butter. Add Parmesan cheese; toss to combine. Sprinkle over chicken mixture.
7. Bake for 10 mins or until top is golden.

chicken, butter, section only, sweet potato, clove garlic, flour, flatleaf, white bread, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/34224 (may not work)