HILARIOUSLY NAMED CHICKEN-LEEK PIE

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
Whatever light salad you can scrounge up to make yourself feel better
FEEDS HOW MANY?
6
TIME COMMITMENT?
2 hours
FAST, WEEKNIGHT, WEEKEND?
Weeknight, weekend
STAIRMETER?
EQUIPMENT NEEDED?
Oven proof skillet
WHO I MADE IT FOR?
Based on this recipe (dubbed “Cock-a-Leekie Pie”), I made it for LoBue and Kelsey. I omit the prunes, add WAY more bacon and thyme than it calls for and buy pastry dough. I will never make pastry dough on a regular basis. It’s one of those things that takes me hours to do and I end up with weird dough; I’ll leave it to the professionals. I should really invest in a rolling pin. A bottle of wine is a good substitute in a pinch, but it’s not the most efficient tool.

INGREDIENTS
Bacon (1/3 lb, chopped into 1/4 inch pieces)
Chicken thighs (2 lbs)
Leeks (3, white/light green parts cut in thin rounds)
Butter (4 tablespoons)
Thyme leaves (1 tablespoon)
Flour (1/3 cup)
Chicken broth (2 cups)
Pastry sheets (2, one for the bottom and one for the top of the pie)
Egg (beaten)

DIRECTIONS

  1. Move rack to lower third of oven. Preheat oven to 325° F.
  2. Cook bacon in medium-sized pan over medium-high heat until crispy. Remove and set aside.
  3. In the same pan, add chicken (working in batches if you have to, don’t overcrowd the chicken) and cook for ~3 mins until browned, flipping once. Once you’ve browned all of the chicken and assuming you did it in batches, add all of the chicken back to the skillet, add a splash of water, cover, turn heat to low-medium and cook for 10 mins. Remove chicken and set aside.
  4. Turn up heat to medium-high. Add leeks to skillet. Cook until starting to soften, about 5 mins. Turn heat to low-medium, add splash of water, cover and cook for an additional 7 mins until leeks are super soft.
  5. Meanwhile, shred chicken.
  6. Add butter to another saucepan over medium heat. Once melted, add flour and whisk vigourously. Slowly, add in broth (a little bit at a time) and whisk. You should have a thick, beautiful sauce at the end.
  7. Combine chicken, leeks and thyme. Add sauce to mixture and mix well.
  8. Roll out pastry sheets on lightly floured surface. Lay one sheet over the skillet you plan to use for the pie letting the edges drape ~1 inch over. Pour leek-chicken mix into skillet over pastry sheet. Lay second pastry sheet over mixture, securing edges around skillet. Cut top pastry sheet to vent, brush with egg.
  9. Add skillet to oven and cook for 1 hour until crust is golden brown. Let pie cool slightly before digging in.

BOTTOM LINE: Coma-inducing good, great for a night when you don’t have plans after. 

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