Ingredients:

Pie Crust

• 2 & 1/2 cups all purpose flour
• 1 tsp. salt
• 1 cup (2 sticks) chilled unsalted butter, cut into pieces
• 2 Tbsp. apple cider vinegar
• 1/2 cup ice water

Filling

• 4 Tbsp. unsalted butter, divided
• 3 bacon slices, cut into pieces
• 2 lb. skinless, boneless chicken breasts or thighs
• salt and pepper to taste
• 3 leeks, thinly sliced into rounds
• 2 sprigs thyme, leaves stripped
• 1/2 cup all purpose flour
• 2 cups chicken broth
• 1 large egg, beaten

Instructions:

Pie Crust

1. Pulse flour and salt in food processor to combine
2. pulse in butter until mixture resembles coarse meal
3. combine vinegar and water in water measuring cup
4. drizzle in water and vinegar mixture while pulsing until dough just holds together
5. divide dough in half in plastic wrap and refrigerate until firm (about 2 hours)

Filling

1. Pre heat oven to 375 degrees
2. Cook bacon pieces in a large skillet until crisp
3. using a slotted spoon, transfer bacon to a plate lined with paper towel
4. Season chicken with salt and pepper and cook in the bacon skillet until brown, about 3 minutes per side
5. Cover pan and cook an additional 10-12 minutes to ensure chicken is cooked through
6. Transfer chicken to a plate
7. Add leeks to the pan and cook, stirring often, until softened
8. In a large bowl, shred the chicken (using two forks works best)
9. Add the leeks and thyme leaves to the chicken
10. Melt 4 Tbsp. butter in a medium saucepan in medium high heat
11. Whisk in 3/4 cup flour and cook, whisking constantly, until golden brown (about 3 minutes), creating a roux
12. Slowly whisk broth into the roux and simmer until thickened (about 5-7 minutes)
13. Mix sauce into leek mixture
14. season with salt and pepper and let cool

Pie

1. Roll out 1/2 of dough on a lightly floured surface to a 14″ round
2. Transfer to a 10″ cast iron skillet or 9 1/2″ deep pie dish, leaving about a 1/2″ to 1″ overhang
3. Spoon filling into skillet or pie dish
4. roll out second 1/2 of dough to 11″ round
5. drape dough over filling
6. Fold the overhanging dough onto the top dough and crimp with a fork.
7. Cut vents in the center and brush the top with the beaten egg
8. Bake until crust is golden (about 50-60 minutes)
9. ENJOY!