Beef and Leek Potpie with Chive Crust

  • ChrisInPA Posted: 01/26/09
    Worthy of a Special Occasion

    Really good, but the crust could use a little more salt. Both my husband and 8-yr-old liked it.

  • Katherine1724 Posted: 05/12/11
    Worthy of a Special Occasion

    A family favorite. We especially like it made with leftover roasted leg of lamb. To save time I have re-rolled a refridgerated pie crust.

  • steponme Posted: 10/19/11
    Worthy of a Special Occasion

    Time consuming; you need at least 2 1/2-3 hrs. to prepare this dish. I already had a crust that I made a few days earlier and froze; I just thawed it enough to roll the chives on top and popped the rolled crust back in the freezer until it was ready to go in the oven. 1 hour to chop up everything and another hour to simmer and 1/2 hour to brown the crust in the oven. The end product was well worth the chopping and time.

advertisement

More From Cooking Light