The chicken and leek meld together as they cook in the filling.
Ingredients
6 Servings
6
3
2
3
2
½
⅓
2
1
Preparation
Step 1
Place a rack in lower third of oven; preheat to 375°. Melt 2 Tbsp. butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
Step 2
Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10–12 minutes. Transfer to a plate.
Step 3
Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5–7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves, prunes, and and reserved bacon.
Step 4
Melt remaining 4 Tbsp. butter in a medium saucepan over medium-high heat. Whisk in ⅓ cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5–7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.
Step 5
Roll out 1 disk of dough on a lightly floured surface to a 14” round. Transfer to a 10” cast-iron skillet or a 9½”-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1” overhang. Spoon filling into skillet. Roll out second disk of dough to 11” round. Drape over filling and trim to a 1” overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with egg.
Step 6
Bake until crust is golden brown, 50–60 minutes. Let pie cool slightly.
Step 7
DO AHEAD: Filling can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
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Reviews (71)
Back to TopI love this recipe. I do add some sauteed carrots and frozen peas to it, but other than that I love the flavor of the crust and filling.
Anonymous
Bay Area, CA
6/9/2023
I made this recipe to celebrate Pi Day (3/14) and it turned out fantastic! The crust was savory and had the perfect texture for a hearty pie. For the filling I used one large chicken breast, four chicken thighs, two wild speck breasts, and added button mushrooms. The speck is very lean and has a little gaminess to it. I was not able to shred it like the chicken breast and thighs, so I diced it up into small pieces. after cooking in the pie for an hour those small pieces broke down and became more tender. It was a nice happy medium with lean cuts and the tender thighs. The leeks cooked down perfectly and made for a delicious base for the filling. After letting it rest for 20 minutes I cut into it and the filling did not run all over the place. I could cut pieces out and everything stayed together. It was a perfect pie for Pi Day!
Anonymous
Charlotte
3/16/2020