Chicken & Leek Pie
This comforting Chicken and Leek Pie is an irresistible option for a cozy family dinner. Tender shredded chicken and sweet baby peas are embraced by a creamy leek sauce, all topped with a fluffy, golden biscuit crust. Every bite is a delightful symphony of flavors that will surely warm your heart and soul.
— Constant Cookbook
Ingredients
- 9 Tbs. unsalted butter
- 2 large leeks, white and light green portions, thinly sliced
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 1/3 cups all-purpose flour
- 1/4 cup dry white wine
- 4 cups chicken broth
- 4 cups shredded cooked chicken, homemade or purchased
- 1 cup baby peas
- 4 tsp. baking powder
- 1 1/2 cups milk
Instructions
- <b>Prepare the filling</b>
- Preheat an oven to 375&#186;F.
- In a large ovenproof fry pan over medium-high heat, melt 4 Tbs. of the butter. Add the leeks, season with salt and pepper, and saut&#233; until softened, about 5 minutes. Add 1/3 cup of the flour and cook, stirring, for 2 minutes. Stir in the wine and broth and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the liquid thickens slightly, about 5 minutes. Stir in the chicken and peas, and season with salt and pepper.
- <b>Make the topping and bake the pie</b>
- In a bowl, combine the remaining 2 cups flour, the baking powder and the 1/2 tsp. salt. Using a pastry blender or 2 knives, cut in the remaining 5 Tbs. butter until the mixture forms coarse crumbs about the size of peas. Add the milk and, using a rubber spatula, stir until evenly moistened. Place heaping spoonfuls of the batter evenly over the chicken filling.
- Bake until the topping is golden brown and the filling is bubbling, about 25 minutes. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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