Chicken Leek Pie

• 1 tablespoon butter
• 1 12 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 2 onions, diced
• 18 teaspoon thyme
• 1 tablespoon parsley
• 14 teaspoon garlic powder
• 1 (10 ounce) can cream of chicken soup
• 5 ounces water (1/2 soup can)
• salt and pepper
• 2 medium leeks, white and light green part only, cut into 1 inch slices
• 12 teaspoon lemon juice
• 4 ounces mushrooms (canned)
• 2 -9 inches pie crusts

1. In a saucepan melt butter and saute the chicken for 2 3 minutes.
2. Add the onions,thyme and parsley and continue to cook for another 3 4 minutes.
3. Add the garlic, cream of chicken soup, water and salt and pepper.
4. Bring to a simmer and cook for 15 20 minutes until tender.
5. Remove the chicken and onions from the soup.
6. Season the soup with lemon juice.
7. In a bowl, mix the chicken with the leeks and mushrooms.
8. Place in a 9 inch pie shell.
9. Moisten with half the sauce.
10. Cover with top crust, and place in a preheated 400 degree oven with a piece of foil over the pie for 15 minutes.
11. Remove foil, reduce heat to 375 degrees and.
12. Bake for 20 25 minutes.
13. Note: Do not use more than 1/2 of the sauce in the pie as it will percolate up onto the top crust.
14. Save any left over sauce and filling for lunch.

butter, chicken breasts, onions, thyme, parsley, garlic, cream of chicken soup, water, salt, leeks, lemon juice, mushrooms

Taken from www.food.com/recipe/chicken-leek-pie-250823 (may not work)