Recently I have been craving chicken and leeks and had plans to make a cock-a-leekie soup with - among other things - chicken, leeks, carrots and barley. Nigel Slater recently posted a recipe for a cock-a-leekie pie, which inspired me to make my own, mostly because I don't enjoy following recipes and because I love my pot pie crust above all others.
I nearly left out the traditional prunes due to L.'s antipathy for sweet combined with savory and thought they added a nice back note to the flavor palate of the dish. He did not. C'est la vie. More for me.
1 pot pie crust
1 lb 1/2 boneless, skinless chicken thighs
2 carrots, peeled and cut into coins
3 leeks, white and light green parts cut into coins, pulled into rings and well washed
10 pitted prunes, halved
2 cloves garlic
1 shallot, unpeeled
2 sprigs thyme, leaves removed from the stems
1 Tbsp butter
1 Tbsp flour
1/4 cup cream
1 Tbsp dry white wine
Salt
Place the chicken, carrot coins, garlic and shallot in a deep skillet and cover with salted water. Turn heat to medium and cook, covered, for 20 minutes.
At the 15 minute mark, tip in the leek coins, stir and finish cooking, again covered. Once cooked, add the prunes and remove the shallot and garlic. Measure out a half cup of the poaching liquid and set it, and the skillet full of chicken, aside.
In a separate pan, melt the butter with the thyme leaves. As soon as the butter has melted, whisk in the flour and cook, whisking constantly for a few minutes, until the mixture is lump free and a light golden brown.
Whisk in the wine and cook, still whisking until the mixture has thickened, about 30 seconds. Then whisk in the poaching liquid. Cook, for 2 to 3 minutes, whisking often, until the mixture is very thick. Whisk in the cream and salt to taste. Set aside.
Drain the chicken, reserving the poaching liquid for soup, a sauce or as a base for ramen. Mix the chicken and vegetables into the thickened stock mixture so that every vegetable and piece of chicken has a nice coating of sauce.
Tip everything into a pie dish and cover with the crust. Bake in a preheated 400 degree oven until the crust is golden brown.
Remove from the oven, let sit for ten minutes before cutting into it.
Inspiration recipe, here.
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