- tablespoon olive oil
- 2 tablespoons butter
- 2 boneless chicken legs, cut into pieces (or the same amount of pre-cooked chicken, stripped from bones)
- 2 medium leeks, trimmed, washed and sliced into 1/2 inch pieces
- 2 carrots, peeled and roughly chopped
- 3 sticks celery, finely sliced
- 2–3 sprigs fresh thyme
- 2 tablespoons flour
- 1 glass white wine
- 1 1⁄4 cups milk
- sea salt
- fresh ground black pepper
- 1 lb puff pastry
- 1 egg
- There are two ways to go with this recipe. Option one works with raw deboned chicken. Option two has you roast the chicken in advance.
- Preheat the oven to 425°F (220°C).Take a large casserole pot and add your olive oil and butter. Melt the butter and oil over low heat.
- Option 1. Using raw boneless chicken legs (if you can debone your chicken legs), add the chicken, leeks, carrots, celery, and thyme and cook slowly on the stove for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water, and the milk. Season with a little salt and freshly ground black pepper, then cover with a tight-fitting lid and simmer very slowly on the stove for 30 to 40 minutes until the chicken is tender. Stir it every so often so it doesn’t catch on the bottom of the pan. The sauce should be loose but quite thick. If it’s too liquid, simmer it with the lid off until it thickens slightly. (At this point you can let it cool and keep it in the fridge for a couple of days if you want to — it can also be eaten as a stew.)
- Option 2: Prepare the chicken in advance — if you have a whole chicken you might want to roast it and put aside some meat for your pot pie, and enjoy the rest for a separate meal. If you have chicken legs, and aren’t sure how to cut the meat off the bone, you could also roast it ahead of time to remove the meat for your pot pie. We recommend roasting chicken at 350F. A whole chicken will take 1 to 1.5 hours, and the legs will take 30-45 minutes.
- Using chicken that is pre-cooked: Add the leeks, carrots, celery, and thyme and cook slowly on the stove for 15 minutes. Turn the heat right up, add the cooked chicken meat, stripped from the bones, and the flour, and keep stirring for a couple of minutes before adding the wine, and the milk. Season with a little salt and freshly ground black pepper. The sauce should be loose but quite thick. If it’s too liquid, simmer it with the lid off until it thickens slightly. (At this point you can let it cool and keep it in the fridge for a couple of days if you want to — it can also be eaten as a stew.)
- Assemble the pie: Pour the chicken mixture into an appropriately sized pie dish.
- Roll out your pastry to about 1/4 inch thick. Egg-wash the rim of the dish and drape over the pastry, using a knife to trim the edge of the dish. Egg-wash the top of the pastry to make it go golden while cooking, then pinch it to crimp it round the edges. Use the back of a knife to lightly crisscross the top — this allows the pastry to go crisp and flaky. Cook the pie in the center of the oven for about 30 to 40 minutes, until golden on top.
- Not Included in the Box: Butter, flour, olive oil, wine, milk, salt, pepper, and puff pastry.
Chef Tips: If you don’t want to purchase puff pastry, the filling makes a great stew without pastry, on rice, with bread, or on its own. Or, you can make a foolproof and easy pie pastry yourself with this revolutionary method invented by J. Kenji Lopez-Alt
- Serving Size: 4