1 small BBQ or rotisserie chicken
3 tablespoons vegetable oil
2 leeks, chopped, using only light green and white parts
2 carrots, cut into half-inch slices
2 medium red potatoes, cut into small cubes
1⁄4 cup Manischewitz potato starch
1 frozen pie crust, thawed
1 egg, beaten
2 cups Manischewitz chicken broth
salt & pepper, 1⁄4 teaspoon each


Remove skin from chicken and shred meat into bite size chunks or pieces and set aside. Heat oil in a saucepan over medium heat. Add the leeks and cook 5 minutes until soft. Add carrots and season with the salt and pepper. Continue to cook 2-3 minutes until soft. Add cubed red potatoes and cook 3 more minutes. Combine the broth and potato starch, slowly pouring the mixture into the pot, stirring continuously. Continue to cook this “filling” over medium-high heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and add chicken. Pour into a 9-inch baking dish. Roll out pie crust and place on top of pie. Brush dough with the beaten egg and cut a few slits for steam to escape. Bake at 400 degrees for 20-30 minutes or until crust is golden. 6-8 servings.

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