Chicken and Leek Pie with Cranberries and Brie Recipe

Prepare the chicken:

1. (If using leftover chicken, skip the cooking directions here.) Place the chicken breasts into a pot with the chicken stock and simmer for about 8 to 10 minutes, depending on the thickness of the breasts.
2. Remove the chicken and strain the stock into a jug and reserve for later. When cool, dice the breasts into bite-sized pieces.

For the filling:

1. Cut the brie into small cubes and set aside.
2. Melt half of the butter in a large saute pan, over medium heat, then add the leeks and celery. Cook for about 5 minutes, then add the other half of the butter.
3. After the butter has melted, turn up the heat a little and add the flour. Cook for a few minutes, stirring constantly, and do not let the flour brown.
4. Stir in the half and half, a little at a time, until a sauce begins to form and all the dairy has been added.
5. Next, stir in about 12 to 14 oz (341-397 grams) of the stock and mix well. Add more stock if it is too thick; it should be a fairly runny sauce.
6. Add the cranberries, then the chicken and the brie, stirring to combine. Mix in the milk and add more of the leftover stock if needed.

For the pie:

1. Preheat the oven to 400°F (200°C).
2. Follow instructions for: double crust pie pastryRoll out just over half of the dough and place in a deep pie dish. Roll out the remaining dough for the lid. Fill with the chicken mixture and brush the edges of the pie with the beaten egg white and water.
3. Next, place the lid on the pie, crimp, and brush with the egg wash.
4. Make a slit in the top and place in the lower part of the oven for about 45 minutes. After 45 minutes, move the pie to the center of the oven and continue to make for another 10 to 15 minutes, or until golden brown. If the edges begin to burn, cover with aluminum foil.
5. Remove from the oven when ready and allow to cool for a minimum of 15 minutes before cutting. Serve with mashed potatoes, peas and chicken gravy.