Cock-a-Leekie Pie

By

Bon Appetit, February 2015, Page 71.

The chicken and leek meld together as they cook in the filling.

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  • 6

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 3 slices bacon cut into 1/4” pieces
  • 2 pounds skinless, boneless chicken breasts or thighs
  • Kosher salt and freshly ground black pepper
  • 3 leeks, white and pale-green parts only, thinly sliced into rounds
  • 2 sprigs thyme, leaves stripped
  • 1/2 cup quartered pitted prunes
  • 1/3 cup all-purpose flour, plus more
  • 2 cups low-sodium chicken broth
  • All-Butter Pie Dough (available Bon Appetit online)

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.

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.

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 and prunes.

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.

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.

Bake until crust is golden brown, 50–60 minutes. Let pie cool slightly.

DO AHEAD: Filling can be made 1 day ahead. Cover and chill.

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