Chicken and Leek Pot Pie with Rosemary

12:05 am on 1 May 2007

Ingredients

For the dough:

  • 1 ½ cups all purpose flour
  • ½ Tsp salt
  • ½ cup unsalted butter, chilled and cubed
  • ¼ cup ice water

For the filling:

  • 1.5 kg skinless boneless chicken breasts cut into 1 ½ cm pieces
  • salt and white pepper to taste
  • 3 Tbs olive oil
  • 2 Tsp garlic finely minced
  • 3 celery sticks cut into ½ cm dice
  • 2 large carrots cut into ½ cm rounds
  • 500mls water
  • 1 medium size leek cut in ½ length wise and slice into very fine half rounds
  • 1 cup fresh tiny pearl onions peeled (but leave root so onion holds together)
  • 4 Tbs butter
  • ½ cup all purpose flour
  • 3 cups boiling chicken stock
  • 1 cup milk
  • ½ cup light cream
  • 2 ½ Tbs finely chopped parsley

For the egg wash

  • 1 egg
  • 2 Tbs water

Method

Preheat the oven to 190 °C.

To make the dough:

Place flour salt and butter into a food processor and pulse 6-7 pulses until mixture resembles fine bread crumbs (tiny chunks of butter in the flour ensure a flaky crust, so be careful not to over process.)

While machine is running add ice water through the top tube and process until the dough comes away from the side (do not let the dough form a ball)

Working quickly and handling the dough a little as possible put the dough on a lightly floured surface, shape into a ball and flatten slightly. Wrap in plastic wrap and rest in refrigerator for 30-60 mins

To make the filling:

Heat oil over moderate heat in a large sauté pan, add chicken and stir occasionally until pieces are lightly browned (about 8-10 mins), season with salt and white pepper (tip: do not " over load" the pan and divide and cook the chicken in two batches). Set chicken aside.

Bring 500mls water to a boil in a saucepan add the onions, cook for about 10 mins, drain in a strainer, rinse and remove the root ends

Sauté the garlic celery and carrots in olive oil cook until vegetables are tender about 6-8 mins Season with salt and pepper

Sauté leeks in butter (about 8-10 mins) season

To make the roux:

Melt the butter in a saucepan over moderate heat. Add the flour and mix quickly with a whisk for about a minute. Add the stock, milk and cream, bring to a boil whisking reduce the heat to moderately low and simmer for 5 minutes season with salt pepper and rosemary.

Place the chicken and vegetables in a large baking dish pour roux over the filling mixing thoroughly.

For the pie top:

Lightly flour a clean dry surface, roll the dough into a round about 1-1 ½ cm wider than the baking dish. Place it over the pie and pinch the edge to form a decorative edge. Prick the top with a fork.

Make the egg wash by whisking the egg and water and brush the mixture on the dough. Bake in the oven until golden brown about 30-45 minutes. Let rest for 5 minutes before serving.
 

Adapted from ‘The Dean and Deluca Cookbook’ by David Rosengarten with Joel Dean and Giorgio DeLuca (Random House)

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