Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water, plus more if needed
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (30ml) olive oil
  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 large leeks, white and light green parts only, thinly sliced and washed thoroughly
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 cups (480ml) chicken broth (low sodium)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (15g) all-purpose flour
  • 1/4 cup (15g) chopped fresh parsley
  • 1 teaspoon (5g) dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 Large Egg, beaten.

Instructions:

  1. Make the Pastry: Pulse flour and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap in plastic wrap, and chill.
  2. Prepare the Chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown chicken in batches and set aside.
  3. Sauté the Leeks: Add leeks to the skillet and sauté until softened. Add garlic and cook until fragrant.
  4. Deglaze and Simmer: Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth, cream, flour and thyme. Bring to a simmer, stirring constantly, until slightly thickened.
  5. Combine Filling: Return chicken to the skillet. Stir in parsley. Season with salt and pepper to taste.
  6. Assemble the Pie: Roll out pastry on a lightly floured surface. Line the pie dish with pastry, trim edges, and crimp. Pour filling into the pie crust.
  7. Top with Pastry: Roll out the remaining pastry for the top crust. Cut vents in the top crust. Place over the filling. Crimp edges to seal.
  8. Bake: Brush the top crust with egg wash. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until golden brown and the filling is bubbling.
  9. Cool and Serve: Let cool for at least 15 minutes before slicing and serving this tasty chicken and leek pie.