Chicken And Leek Pie - cooking recipe

Ingredients

6 None chicken drumsticks, skin removed
6 tbsp (3/4 stick) butter
1 None leek, pale section only, thinly sliced
14 oz sweet potato, peeled and cut into 1/4-inch cubes
1 clove garlic, crushed
1/4 cup flour
1/3 cup chopped flat-leaf parsley
4 slices day-old white bread, crusts trimmed, cut into 1/4-inch cubes
1/3 cup shredded Parmesan cheese

Preparation

Place chicken in a large, deep skillet. Add 2 cups water; bring to a boil. Reduce heat to low; simmer, covered, for 25 mins. Remove from heat. Cool for 10 mins.
Transfer chicken to a cutting board; reserve cooking liquid. Remove meat from bones. Discard bones; coarsely shred meat. Wipe pan clean.
Preheat the oven to 350\u00b0F. Grease a 2-quart baking dish.
Melt 4 tbsp butter in a large skillet on medium heat. Cook and stir leek and sweet potato for 5 mins. Add garlic; cook and stir for 30 seconds or until fragrant.
Sprinkle flour over vegetables. Cook and stir for 1 min. Stir in reserved cooking liquid; bring to a boil. Reduce heat to low; simmer for 3 mins or until sauce thickens. Remove from heat. Stir in chicken and parsley. Spoon chicken mixture into prepared dish.
Melt remaining 2 tbsp butter. Place bread in a medium bowl; drizzle with butter. Add Parmesan cheese; toss to combine. Sprinkle over chicken mixture.
Bake for 10 mins or until top is golden.