Dinner Favorites

Cock-A-Leekie Pie

Here’s the pie I made for dinner that caused a few raised eyebrows and snickers the other evening:

IMG_9352

It took one bite for me to come to the conclusion that this is simply a glorified chicken pot pie – which is hugely popular in this house – and twice as delicious since it has a top and bottom crust.

All about the carbs around here. 

But wait….. can we take a moment to appreciate how nice the crust looks? I’ve been practicing and perfecting my ability to make pie dough for about three weeks now, and it’s nice to see my hard work paying off. I changed crust recipes and the one below is my newest favorite. The other recipe that I usually use is more cookie-like, which is perfect for desserts, but not so much for savory dishes.

However, I think the family might be secretly plotting to take away my rolling pin and pie pans, since pie has been the featured dessert more than they might have cared for in the past few weeks……

Anyway, I’m pleased with the outcome of the crust AND the pie filling – this was very simple to make and I can definitely say I will be making it again.

Cock-A-Leekie Pie – adapted from Bon Appetit

  • 6 tbs. unsalted butter, divided
  • slices bacon cut into ¼” pieces
  • 2 pounds skinless, boneless chicken thighs
  • Freshly ground black pepper
  • 3 leeks, white and pale-green parts only, thinly sliced into rounds
  • 2 sprigs thyme, leaves stripped
  •  cup all-purpose flour, plus more
  • 1 cup white wine
  • 1 cup milk
2 disks of pie dough (you will need to double the recipe below)
Place a rack in lower third of oven; preheat to 375°. Melt 2 tbs.. butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
Season chicken with pepper and cook in same skillet until brown, about 3 minutes per side. Transfer to a plate. Add leeks to skillet, season with pepper, and cook, stirring often, until softened, about 5 minutes.  Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves.
Melt remaining 4 tbs. butter in a medium saucepan over medium-high heat. Whisk in ⅓ cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in milk and wine, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5–7 minutes. Mix sauce into leek mixture; season with pepper. Let cool.
Roll out 1 disk of dough on a lightly floured surface to a 14” round. Transfer to a 10” cast-iron skillet or a 9½”-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1” overhang. Spoon filling into skillet. Roll out second disk of dough to 11” round. Drape over filling and trim to a 1” overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with egg. Bake until crust is golden brown, 50–60 minutes. Let pie cool slightly.

My New Favorite Pie Crust – adapted from Add  A Pinch

  • 1½ cups all-purpose flour
  • ¼ cup vegetable shortening
  • ¼ cup butter
  • 4-5 tablespoons ice water

Butter a 9-inch pie plate or skillet and set aside.

Pour the flour into a large bowl. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal, or use your hands (my preferred method!).

Gradually add enough ice water to the mixture while mixing with a fork until a ball of dough is formed.

Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a ⅛-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.

 

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