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952a7 51263480 Cock A Leekie Pie 1x1
Print Recipe

Chicken, Leek, And Prune Pie

Course: Main Course
Servings: 6

Ingredients

  • 6 tbsp Unsalted butter divided
  • 3 Bacon slices cut into 1/4″ pieces
  • 2 pounds Skinless, boneless chicken breasts or thighs
  • 3 Leeks white and pale-green parts only, thinly sliced into rounds
  • 2 sprigs thyme leaves stripped
  • ¼ cup Pitted prunes quartered
  • ⅓ cup all-purpose flour plus more
  • 2 cups low-sodium chicken broth
  • 1 All-Butter Pie Dough
  • 1 large Egg beaten to blend

Instructions

  • Place a rack in lower third of oven; preheat to 375℉. Melt 2 tablespoons 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 salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10-12 minutes. Transfer to a plate.
  • Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5-7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves and prunes.
  • Melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in 1/3 cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5-7 minutes. Mix sauce into leek mixture; season with salt and 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 9 1/2″-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.

Notes

Do ahead: Filling can be made 1 day ahead. Cover and chill.