Chicken Leek Pot Pie

INGREDIENTS
1    medium Yukon Gold potato, peeled, cubed to ½ inch (1 cup)
1    cup finely chopped fennel bulb
1    tablespoon olive oil
2    cups thinly sliced leeks, white and pale green parts
3    tablespoons butter
2    chicken breasts, skinless, boneless, cut to ½ cubes
1    cup low sodium chicken broth, divided
1    tablespoon grainy mustard
¼   cup all-purpose flour
½   cup whole milk
4    teaspoons dried tarragon
1    pie crust for a 9 inch pie dish
      olive oil or melted butter
      sesame seeds

METHOD

Preheat the oven to 350 F. Grease the bottom and sides of a nine inch pie pan. In a medium steamer pan, steam the potatoes and fennel for three minutes and set aside in a large mixing bowl. In a large skillet, add the butter and melt over medium heat. Add the leeks and cook for 5 to 6 minutes until they are tender. Remove to the large mixing bowl and set aside. Add the chicken to the skillet and brown on all sides, 6 to 7 minutes, turning often. Remove to the large mixing bowl.

Add ½ cup of the chicken broth to the skillet and sprinkle the flour over it, stirring it in. Add the mustard, the remaining chicken broth, the milk and the tarragon to the skillet and cook, stirring, until it begins to thicken. Add all the ingredients in the mixing bowl to the skillet and mix thoroughly. Remove from the heat and allow it to cool while you prepare the pie crust.

Spread the chicken mixture evenly in the pie pan and place the pastry over the top, crimping the edges and removing any overhang. Brush the pie crust with either olive oil or melted butter and sprinkle sesame seeds over the whole crust. Bake for 30 minutes until the crust is golden brown and the filling hot and bubbly. Remove and allow it to cool before serving