Chicken and Leek Pie
Cozy and comforting, this pie is a perfect combination of tender chicken and flavorful leeks.
  • 1.0-1.5lbs chicken breast
  • 0.5lbs bacon
  • 2 leeks
  • 2 cups chicken broth
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 cup milk

  1. Prepare crust or thaw puff pastry. Heat oven to 375F.
  2. Take chicken from fridge and let rest on counter. Dice bacon and slice leeks thinly, then rinse in a colander to remove any sediment.
  3. Poach chicken: let chicken rest on counter for 30 minutes, then bring chicken broth to boil in a wide pot. Add chicken breast to broth, cover with lid, and bring back to boil. Remove pot from heat and let sit for 15 minutes. That's it! 
  4. Shred chicken, retaining 1 cup broth.
  5. Add bacon and leeks to a large pan and fry until leeks are tender. Add shredded chicken to pan.
  6. In a separate saucepan, combine 1 cup milk and 1 cup stock over medium heat. Whisk in flour and butter until thickened, and season to taste.
  7. Pour the sauce over chicken mixture. Let cool.
  8. Take half of the crust, roll out, and line a pie pan. Add filling. Cover with second half of crust and seal. (Alternatively, use puff pastry. Put filling in oven-safe pan or pot and cover with put pastry.
  9. If desired, cover pie crust with egg wash, then bake in preheated oven for 30 minutes until golden and bubbly.