Chicken and Leek Pie Recipe

• portions: 6 servings
• temps total: 22 minutes

Ingrédients

2 pounds bone-in, skin-on chicken leg pieces (thighs and drumsticks)

1 medium onion, quartered

1 rib celery

1 garlic clove, peeled

3 sprigs parsley

1 small bunch thyme

6 sage leaves, divided

3 tablespoons unsalted butter, divided

1-2 leeks, thinly sliced (about 1 cup)

2 tablespoons all-purpose flour

1 1/2 cups reserved stock

1/2 teaspoon Dijon mustard

2 T cream

Kosher salt and freshly ground black pepper

1 pound frozen puff pastry, thawed

1 egg, beaten

Instructions

The recipe has [ brackets ] around the original steps I haven't tried.

In a large pot, combine chicken thighs and leg pieces, onion, garlic clove, chopped celery, parsley, 5-6 sprigs of thyme, [and 3 sage leaves,] and cover with 4 cups of water (don't add more than this, the stock needs to be somewhat concentrated). Bring to a simmer over medium-high heat, reduce to low, cover, and cook until chicken is tender and falling off bone, about 1 hour (see notes). Remove and reserve chicken pieces, strain cooking liquid and reserve, and discard remaining solids.

Shred the chicken and transfer to a large bowl, discarding skin and bones.

Remove leaves from the remaining thyme, [and finely slice remaining sage.] Melt 1 tablespoon butter in a large skillet over medium-high heat. Add leeks, thyme leaves, [and sliced sage]. Cook, stirring often, until the leeks are softened but not browned, about 4 minutes. Combine leeks and chicken.

Melt remaining 2 T butter in the skillet over medium-high heat and add 2 T flour. Cook, stirring often, until flour just begins to brown, about 2 minutes. Whisking constantly, slowly add 1 1/2 cups reserved cooking liquid and Dijon mustard and bring to a simmer. Remove from heat and whisk in cream, then season to taste with 3/4 tsp salt and 1/2 tsp pepper. Reserve all but 1/2 cup of this mixture for the sauce. Pour the remaining 1/2 cup of sauce over chicken and leeks and mix until fully incorporated; taste and season again with salt and pepper if necessary. Allow the mixture to fully cool before assembling pie. You can make ahead of time and refrigerate until ready to make the pies.

To Assemble the Pie : Adjust oven rack to middle position and preheat to 400°F (200°C). Divide puff pastry into 4 pieces and roll each piece into a 5- by 6-inch rectangle. Place 1 rectangle on an aluminium foil-lined baking sheet, then place the filling in the center of the pie, leaving a 1-inch border. Brush the border with beaten egg, then fold the sheet of pastry over the top to cover. Pinch the edges closed (or use a fork to press together). Brush the rest of the pie with egg. With the tip of a knife, make 2-3 holes for the center for the steam to escape by gently scoring the top of the pie. Bake until pie is golden brown and crisp, about 20 minutes. Transfer to a serving platter and serve with reserved sauce on the side.

Notes

I used 4 chicken thighs and 2 chicken legs. Next time try 5 chicken thighs (I prefer more filling). The chicken doesn't need to simmer for an hour. Try 40-45 minutes next time.

The first time I cooked this I used a full cup of leeks and it was a bit much. This time I didn't measure but it was too little. Try 1/2 cup next time.

Next time try cleaving the chicken bones for more flavor.

Sauce: I tried exchanging 1/4 cup white wine for stock but I don’t like this as much as the original recipe. Another time I increased the mustard a little and it was excellent.

Nutrition

• Taille de Portion: Serves 4
• Calories: 666 kcal
• Lipides Totaux: 46 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 0 g
• Cholestérol: 155 mg
• Sodium: 781 mg
• Glucides Totaux: 38 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 27 g