Target: 6 × 4 inches · landscape

Chicken and Leek Pie

70 min · 4 servings

Ingredients

□ 1 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces

□ 2 tbsp unsalted butter, divided

□ 2 large leeks, white and pale green parts, thinly sliced and washed

□ 2 garlic cloves, minced

□ 2 tbsp all-purpose flour

□ 1 1/2 cups chicken stock

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□ 1 tsp Dijon mustard

□ 1 tsp fresh thyme leaves

□ 1 sheet puff pastry, thawed

□ 1 egg, beaten

□ flaky salt

1. Heat oven to 400 F. Brown chicken in butter for 5 minutes, then transfer it to a plate.

2. Cook leeks and garlic in butter for 8 minutes. Stir in flour and cook for 1 minute.

3. Add stock, cream, mustard, and thyme; simmer 5 minutes. Return chicken and cook to 165 F.

4. Cool filling for 10 minutes, cover with pastry, cut vents, then brush with egg and salt.

5. Bake at 400 F for 22 minutes; rest 5 minutes before serving.

Cook’s note: Let the filling cool briefly before covering it so the pastry remains crisp.