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  • juliearnan1

Chicken and Leek Pie

Total time: about 3 hours


Ingredients

  • 3 whole chicken legs (or equivalent such as 6 thighs)

  • Salt and pepper

  • 1 tsp olive oil

  • 2 TB butter

  • 1 onion, cut into 1/4-inch dice

  • 1 large leek, white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch pieces

  • 1 TB grainy mustard

  • 1/4 c all-purpose flour

  • 1 c low-sodium chicken broth

  • 3/4 c + 1 TB whole milk

  • 1/4 c heavy cream

  • 2 TB tarragon, coarsely chopped

  • One 14-oz package all-butter puff pastry (usually in the freezer section), thawed

  • 1 large egg, lightly beaten

  • 1 TB sesame seeds


Directions

  1. Preheat the oven to 400º F. On a rimmed baking sheet, season the chicken legs with salt and pepper, drizzle with olive oil. Roast the chicken for 30 minutes, until browned and cooked through. Allow the chicken to cool, discard the skin and bones but reserve the pan drippings. Shred the meat and set aside.

  2. Reduce the oven temp to 375º F.

  3. In a large sauté pan, melt the butter over medium heat. Add the onion and leek, cooking until tender (about 5 minutes). Sprinkle the flour over the mixture and stir in the mustard. Cook until pasty (about 1 minute). Whisk in the chicken broth, 3/4 c of milk, heavy cream, and drippings from the chicken pan. Bring to a simmer, cooking over moderate heat, stirring frequently (about 5 minutes). Remove from heat and stir in the shredded chicken and the tarragon. Season with salt and pepper. Let stand until cook (about 30 minutes).

  4. Spread the chicken filling in a large rectangular baking dish (e.g. 9x12 glass dish). On a lightly floured work surface, roll out the puff pastry to about 10x13 inches (slightly larger than the baking dish). Lay the pastry over the baking dish and gently tuck in the overhanging pastry. Using a sharp knife, cut 3 slits in the top of the pastry to vent it.

  5. Beat the egg with the 1 TB of milk. Brush the mixture over the pastry and then sprinkle with sesame seeds.

  6. Set the pie on a rimmed baking sheet covered with foil or parchment for easier cleaning. Bake 1 hour until the pastry is puffed and golden brown, and the filling is bubbling.

  7. Let it stand for about 30 minutes before serving.

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