Chicken and Ham Pot Pie

Although the days have been warm, the evenings are cool and just right for a comforting chicken pot pie.

Ingredients:
Single pie crust dough
2 Tablespoons butter
4 oz. ham diced
8 ounces mushroom sliced
1 leek chopped
2 cloves garlic mined
2 teaspoons lemon zest
1 teaspoon thyme
1 3/4 cups chicken broth
1/4 cup heavy cream
1/4 cup flour
1 1/2 pounds boneless chicken breasts of thighs

In dutch oven melt butter. Add mushrooms and leeks and cook until soft. Add ham and garlic and cook about 1 minute. Stir in flour and gradually add broth, lemon zest and thyme. Stir in cream, add chicken, cover and simmer for 8 - 10 minutes.Transfer to a 2-quart casserole dash and top with pie crust. Poke crust for steam to escape. If desired, brush crust with cream. Bake at 400 degrees about 40 minutes until bubbly and crust is brown. Remove from oven and let sit for 5 minutes before serving.

Simmering chicken, ham and broth