This savory pie makes for a superb side dish or main dish. Its appealing versatility makes it perfect for breakfast, lunch, or dinner. After tasting one delicious bite, you may want to have it for every meal! Be sure to clean the leeks thoroughly under lukewarm water—you don’t want a spec of the sandy dirt they’re grown in to remain.
Ingredients
Two to three medium-sized leeks
One medium-sized onion
2 tablespoons butter
Four medium-sized potatoes
3 cups chicken stock, water, or vegetable stock
1 cup fresh parsley, dill, rosemary, and chives
1-1 ½ cups half and half
Salt and pepper
Pre-made pie crust
Directions
Preheat the oven to 400 degrees. Sauté the leeks and onion in butter for three minutes. Thinly slice the potatoes and add to mixture with stock (or water) and herbs. Stir and simmer for fifteen minutes. Stir the half and half into the mixture, and simmer for ten more minutes. Add salt and pepper to taste. Spoon the mixture into the pie crust (with or without top crust) and bake for ten to twenty minutes, until the crust is golden. Top with chopped chives and Voila!
