3 tbsp olive oil 3 large leeks, thinly sliced, white and pale green parts only 2 medium potatoes, peeled and cut into 1/2-in cubes 10 oz ham, cut into 1/2-in cubes 2 cloves garlic, minced 1 bay leaf 2 tbsp Dijon mustard 2 tbsp flour 1/2 cup chicken stock 3/4 cup Silk Unsweetened Freshly ground black pepper 2 (9-in) unbaked piecrusts 1 tbsp Silk Unsweetened, for brushing pastry
Preheat oven to 425 ° F. Heat olive oil in a large skillet over medium heat. When oil is hot, add leeks and saute for 5 minutes, stirring often to keep leeks from turning too brown. Add garlic and potatoes and continue cooking for 5 minutes. If mixture gets too dry, add a few tablespoons of the chicken broth. Add ham, bay leaf and mustard and stir until evenly combined. Sprinkle flour over the mixture and stir until all the flour is absorbed. Add chicken stock, stirring to incorporate. Stir in Silk, reduce heat to low and continue cooking until sauce thickens and potatoes are almost cooked through. Add pepper to taste. Remove bay leaf. Add salt, if needed.
\r\n\r\nWhile the sauce is thickening, lay one piecrust across bottom and sides of an 8-inch deep-dish pie pan or 10-inch quiche pan. Pour ham and leek filling onto prepared crust and top with second crust. Crimp edges of pie and cut a few decorative slits into crust. Brush with 1 tablespoon Silk and bake for 45-50 minutes, or until the crust is a deep golden brown.
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