Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (approx. 680g)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 large leeks, white and light green parts only, thinly sliced and washed thoroughly (approx. 300g)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 2 cups chicken broth (475 ml)
  • 1 cup heavy cream (240 ml)
  • 1/4 cup dry white wine (60 ml) (optional)
  • 2 tbsp chopped fresh thyme
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley (optional, for garnish)
  • 2 1/2 cups all-purpose flour (300g), plus extra for dusting
  • 1 tsp salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes (226g)
  • 1 cup grated sharp cheddar cheese (115g), chilled
  • 1/2 cup ice water (120 ml)
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in cheddar cheese. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat oven to 400°F (200°C). In the large skillet, heat olive oil over medium heat. Add onion and leeks and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Add chicken pieces to the skillet and cook until browned on all sides. Do not overcrowd the pan; work in batches if necessary.
  4. Sprinkle flour over the chicken and vegetables and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Reduce heat to low, stir in heavy cream and thyme. Season with salt and pepper to taste. Simmer for 10-15 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
  6. Remove the skillet from heat. On a lightly floured surface, roll out the chilled dough to a circle slightly larger than the skillet.
  7. Carefully place the dough over the chicken and leek mixture in the skillet, pressing the edges against the inside of the pan. Cut a few slits in the top of the crust to allow steam to escape. Brush the crust with beaten egg.
  8. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  9. Let the pie cool for at least 10 minutes before serving. Garnish with fresh parsley (optional).