In boiling salted water, simmer chicken tenderloins, broccoli, carrots,
celery, and leeks until chicken is fully cooked and vegetables are tender, but
still firm (about 15 minutes).
Drain well and set aside.
In a medium size skillet, melt butter and add flour. Cook for 5 minutes
and add milk or half-and-half. Bring to a boil and simmer until thickened (about
Dissolve chicken bouillon cubes in 1/4 cup warm water and add to sauce.
Blend in grated Parmesan cheese and remove from heat.
Add cooked chicken and
vegetables and mix well.
Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges
well and brush top with beaten egg. Bake until crust is golden brown and the
filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of
the pie dough before baking will give the crust a delightful color.
Posted by CookinMom at Recipe Goldmine - May 21, 2001