Leek, Mushroom, And Chicken Pie

Ingrédients

Filling

4 tablespoons (57g) butter, divided

2 to 3 cups (120g to 180g) sliced mushrooms

2 to 3 cups (160g to 240g) diced leeks

1/2 to 3/4 cup (60g to 90g) diced celery

1/2 to 3/4 cup (50g to 75g) diced carrot

1/4 cup (57g) dry white wine, optional

6 tablespoons (45g) unbleached all-purpose flour

11/2 to 2 cups (341g to 454g) chicken stock

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 to 1 1/2 teaspoons dried thyme leaves

2 to 3 teaspoons dried parsley

3 to 4 cups (320g to 425g) diced cooked chicken meat

1/4 teaspoon Worcestershire sauce

1 tablespoon cider vinegar*

1 to 1 1/2 cups (113g to 170g) grated Swiss, Gruère, or Emmenthaler Cheese

Hot water pastry

4 cups (480g) unbleached all-purpose flour

1 teaspoon table salt

1 cup (227g) water

1/2 cup (113g) unsalted butter, lard, suet, or fat of your choice

1 large egg beaten with 1 tablespoon water.

Instructions

For the filling: In a large skillet over medium heat, melt 2 tablespoons of the butter. Once it starts to foam, add the mushrooms and cook for 3 to 5 minutes, stirring occasionally. Add the leeks, celery, and carrot. Stir briefly to coat, then cover and cook over medium low heat for 5 minutes. Remove the lid and add the wine, if using. Cook for 1 minute.

Add the remaining 2 tablespoons of butter. Once melted, stir in the flour until the vegetables are evenly coated. Add the stock in thirds, stirring to loosen any bits on the bottom of the pan. Season with salt, pepper and herbs, and cook until the mixture thickens. Add the chicken meat. Return to a simmer, taste and adjust seasonings. Add the Worcestershire and vinegar * if you didn't use any wine.

Remove from the heat and cool to room temperature while you make the pastry.

For the pastry: Measure the flour and salt into a large bowl. Make a well in the center.

Combine the fat and water in a small saucepan; bring to a simmer. Once the fat is melted, pour all at once into the well in the flour. Stir until the dough is homogenous. Divide into portions you'll need for the pan(s) being used; cover with the inverted bowl to keep warm.

To assemble: Roll portions of dough to line the pan(s). Add filling, then top with another rolled out piece of pastry. Cut slits or a decorative vent hole in the top.

To bake: Preheat the oven to 400°F. Brush the top of the pie(s) with egg wash, place on a baking sheet, and bake for 20 minutes. Reduce the oven temperature to 350°F, and bake for 15 to 20 minutes more for small pies or 30 minutes for a large one, until the filling is. bubbling.

Remove from the oven and cool for 15 minutes before slicing and serving warm.

Store any leftovers covered in the refrigerator for up to a week.