what a weekend we’ve had. lots of wedding planning completed, sea creatures consumed, and the second episode of game of thrones under our belt.
i would call it a success. sunday night ended with this chicken and leek pie. while most pies of this sort are very heavy, this one is on the lighter side due to the use of phyllo dough instead of a more traditional pie dough. the filling is rich but not overly creamy, which makes it nice for a sunday night dinner after a weekend full of eating. it is pot-pie-esque without being a pot pie, although if you prefer a pot pie check out this one from a couple months back.
Chicken and Leek Pie
Recipe type: Main Dish
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 2 lbs bone-in, skin-on chicken thighs and legs
- 1 onion, quartered
- 3 tablespoons thyme, chopped
- 3 sprigs parsley
- 6 sage leaves, chopped
- 3 tablespoons unsalted butter
- 2 leeks, sliced thinly
- 2 tablespoons all purpose flour
- ¼ cup dijon mustard
- ¼ cup heavy cream
- salt and pepper to taste
- ½ lb frozen phyllo dough, thawed
- 1 egg, beaten
Instructions
- In a large pot, combine olive oil, chicken, onions, thyme, parsley, and ½ of the sage leaves. Add a pinch of salt.
- Cover with water, bring to a boil, and reduce heat and cover. Simmer for an hour, until chicken is fully cooked.
- Remove chicken from liquid. Discard all remaining solids, and turn heat on high to reduce remaining broth. Boil, uncovered, for about 20 minutes. Taste and add additional salt, if needed.
- Meanwhile, shred chicken and discard bones. Transfer chicken to bowl.
- Preheat the oven to 400. In a medium pan, melt one tablespoon butter. Add leeks and remaining sage, and cook until soft, about 6 minutes.
- Transfer to bowl with chicken. In the same pan, melt remaining butter. Add flour and whisk continuously until rue has formed. Add broth, ¼ cup at a time, whisking constantly, until you've added 1½ cups. Whisk in dijon mustard. Remove from heat, add cream, and whisk together. Finally, transfer liquid to bowl with chicken and leeks. Mix well, and season with salt and pepper to taste.
- Place about 5-6 sheets of phyllo dough in a 9 by 9 inch baking dish, with ends hanging over all sides.
- Pour chicken and leek mixture into center.
- Fold in sides of dough. Add two more sheets of phyllo dough on top and cover the folds, tucking the edges under the pie as much as possible. Egg wash all dough and cut a couple small slits to let steam escape. Bake for 20 minutes.
recipe adapted from serious eats.
*recipe rephotographed November 2013.
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