Chicken and Leek Pot Pie with Rosemary

Photo: Jason Lowe

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 lengthwise 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 the 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 the 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 " overload" 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)