Chicken and Leek Pie

Name: Chicken and Leek Pie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters cream; 1 teaspoons Dijon mustard; 1 egg, beaten; 2 Tbsps all-purpose flour; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters leeks, thinly sliced (about; 1 medium onion, quartered; 3 sprigs parsley; 454 grams frozen puff pastry, thawed; 6 sage leaves, divided; 907 grams bone-in, skin-on chicken leg pieces (thighs and drumsticks); 1 small bunch thyme; 3 Tbsps unsalted butter, divided

This recipe makes 4 servings with 1230 calories, 43g of protein, and 90g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours. A mixture of butter, leeks, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In a large pot, combine chicken leg pieces, onion, parsley, 1/2 bunch thyme, and 3 sage leaves, and cover with water. 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.

Ingredients you will need

Chicken Leg

Sage

Whole Chicken

Parsley

Onion

Thyme

Water

Bone

Equipment you will use

Pot

Remove and reserve chicken pieces, strain cooking liquid and reserve, and discard remaining solids. Return cooking liquid to pot and simmer until reduced to 1 1/2 cups, about 10 minutes. Reserve.

Ingredients you will need

Chicken Pieces

Equipment you will use

Pot

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

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Remove leaves from the remaining thyme, and finely slice remaining sage. Melt 1 tablespoons of butter In a large skillet over medium high heat.

Ingredients you will need

Butter

Thyme

Sage

Equipment you will use

Frying Pan

Add leeks, thyme leaves, and sliced sage. Cook, stirring often, until the leeks are softened but not browned, about 4 minutes.

Ingredients you will need

Thyme

Leek

Sage

Combine leeks and chicken.

Ingredients you will need

Whole Chicken

Leek

Melt remaining butter in the skillet over medium high heat and add flour. Cook, stirring often, until flour just begins to brown, about 2 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Whisking constantly, slowly add 1 1/2 cups reserved cooking liquid and Dijon mustard and bring to a simmer.

Ingredients you will need

Dijon Mustard

Equipment you will use

Whisk

Remove from heat and whisk in cream, then season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Equipment you will use

Whisk

Pour 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.

Ingredients you will need

Salt And Pepper

Whole Chicken

Leek

Sauce

To assemble the pie: Adjust the oven rack to middle position and preheat to 400°F. Divide puff pastry into 2 pieces and roll each piece into a 9- by 11-inch rectangle.

Ingredients you will need

Puff Pastry Sheets

Roll

Equipment you will use

Oven

Place 1 rectangle on a lined baking sheet, then place the filling in the center of the pie leaving a 1 inch border.

Equipment you will use

Baking Sheet

Brush the border with beaten egg, then place the remaining sheet of pastry on top. Pinch the edges closed, then brush the edges with egg and fold each edge over.

Ingredients you will need

Egg