Chicken & Leek Pie

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Pie for dinner? Sounds like a plan to me! Once the February, 2015 Bon Appetit came to my door, I’ve been obsessed with all of their pie recipes. During a visit home my mother and I decided to try our hand at the Cock-a-Leeky Pie. It tasted like the most delicious GIANT chicken pot pie. This is now my go-to recipe to warm up my belly on those “frigid” California nights 🙂

Pie Crust

Pulse flour and salt in food processor to combine. Pulse in butter until mixture resembles coarse meal. Then, combine the vinegar and water in water measuring cup. Drizzle in the water and vinegar mixture while pulsing until dough just holds together. Divide the dough in half in plastic wrap and refrigerate until firm (about 2 hours).

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Filling

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Pre heat the oven to 375 degrees. In a large skillet, cook bacon pieces until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towel.

Season chicken with salt and pepper and cook in the bacon skillet until brown, about 3 minutes per side. Cover the pan and cook an additional 10-12 minutes to ensure chicken is cooked through, then transfer chicken to a plate. Add leeks to the pan and cook, stirring often, until softened.

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In a large bowl, shred the chicken (using two forks works best). Add the leeks, bacon and thyme leaves to the chicken.

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In a medium saucepan melt the 4 Tbsp butter over medium high heat. Whisk in 3/4 cup flour and cook, whisking constantly, until golden brown (about 3 minutes), creating a roux. Slowly whisk broth into the roux and simmer until thickened (about 5-7 minutes).

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Mix sauce into leek mixture, season with salt and pepper and let cool.

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Pie

Roll out 1/2 of dough on a lightly floured surface to a 14″ round. Transfer dough to a 10″ cast iron skillet or 9 1/2″ deep pie dish, leaving about a 1/2″ to 1″ overhang. Spoon the filling into skillet or pie dish.

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Roll out the second 1/2 of dough to 11″ round, then drape the dough over the filling. Fold the overhanging dough onto the top dough and crimp with a fork. Cut vents in the center and brush the top with the beaten egg.

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Bake until crust is golden (about 50-60 minutes)

ENJOY!

Chicken & Leek Pie

  • Servings: 6-8
  • Difficulty: medium
  • Print

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!

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One thought on “Chicken & Leek Pie

  1. Pingback: Roasted Garlic, Spinach and Cheddar Tart | The Lawful Kitchen

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