Chicken and Leek Pie

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into chunks
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 2 large leeks, cleaned and sliced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• 1 lb puff pastry
• 1 large egg, beaten

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pat the chicken pieces dry, season them with measured salt and pepper, then brown them in hot olive oil in batches without cooking them completely through.
2. Step 2.Move the chicken to a clean plate, melt the butter in the same pan, and cook the carefully washed leeks until soft without allowing them to brown heavily.
3. Step 3.Stir in the garlic for thirty seconds, sprinkle the flour evenly over the leeks, and cook for one minute so the finished sauce has no raw flour taste.
4. Step 4.Add chicken stock gradually while stirring continuously, scraping the pan base and allowing each addition to blend smoothly before pouring in more liquid.
5. Step 5.Stir in cream, thyme, and Dijon mustard, return the chicken and juices, and simmer until the meat reaches 165°F and the sauce becomes thick.
6. Step 6.Transfer the filling to a pie dish and cool it completely because a hot creamy filling will soften the pastry and prevent distinct flaky layers.
7. Step 7.Cover with puff pastry, trim and crimp the edge, cut several steam vents, and brush the entire surface lightly and evenly with beaten egg.
8. Step 8.Bake at 400°F for about 30 minutes until the pastry is deeply golden and the filling bubbles at the vents, then rest ten minutes before serving.