I went to the local farmers market and I was impressed with the fresh carrots with the green leaves and the orange color. Among the fresh fruits and vegetables I saw an impressive specimen of leeks... and I was seduced by the smells of the freshly picked sage and thyme. I was thinking what can I make with there ingredients and enter it to the contest. Thus this recipe was born. This is what the doctor ordered for those cold and rainy autumn days!!! So I am not a baker and here I would highly recommend two things: 1) use your favorite pie crust recipe or 2) use puff pastry (highly recommended). Yesterday when I made this recipe I tried to make my own pie crust (a modified version of Alton Browns' recipe), it came out okay (I'll take any recipes for pie crust please). I am planing to make the recipe again this week and use puff pastry, I always get good results when I use puff pastry. - adamnsvetcooking —adamnsvetcooking
Test Kitchen Notes
I made the recipe as written and loved the mix of flavors with the leeks, mushrooms, carrots and chicken. I used Tartine's recipe for flaky tart crust (my personal go-to), and brushed the top with a little egg before baking. I think in future I would add a little white wine after I sauté the chicken, it might add a little more depth to the flavors. I loved the note about rotating the egg on the bottom and sides of the dish, I never knew! - Foodloveswine —The Editors
1 9 inch pie
pie crust (I highly recommend puff pastry, your favorite pie crust recipe or store bought)
Chicken breasts (diced in bite size pieces)
Leeks, diced and cleaned
1 1/2 cups
Shiitake mushrooms, thinly sliced
Sage leaves, julienned
Of fresh thyme (leaves removed from the stems)
Good Chicken stock
Salt and pepper to taste
olive oil as needed
In This Recipe
Pre-heat the oven at 375ºF. To clean the leeks cut a slit from top of the white part to the green parts, and wash them under running water. Dice the leeks. Fill up a prep dish with water and place the diced leeks in the bowl. You should see the fine sand settling on the bottom of the bowl. Dry the leeks using a clean tea towel (or paper towels)
In a large pan place enough olive oil to cover the bottom. ones the oil is heated saute the chicken (you might have to do this step in batches depending on how big your pan is). Season with salt and pepper as you go. To the pan add the diced leeks, saute for about 10 to 15 mins. The leeks will start to caramelize at this point add the carrots and shiitake mushrooms, the sage and thyme. Cook until the carrots soften, about 10 more mins. If needed add more olive oil.
Sprinkle the flour over the vegetables, and mix into the vegetable mixture. Cook for about 5 mins (to cook off the raw flour taste) add the chicken stock. At this point the mixture should thicken. Season with salt and pepper.
Roll out the pie crust into 2 sheets (or use puff pastry). Place one in greased up 9 inch pie dish (you can used olive oil here). Break the egg and rotate the egg on the bottom and sides on the pie crust. Remove the egg and reserve it. I read somewhere that doing this step when making pies with wet filling ensures that you don't get a soggy bottom crust. It really works!
Add the chicken pot pie filling and cover the pie with the other pie crust sheet. Cut off excess pie sheet and crimp the edges in a decorative pattern. Cut 3 vents on top of the pie dish. Make a egg wash using the egg yoke from the reserved egg and a tbs of water. With a pastry brush cover the pie with the egg wash.
Bake for 20 to 30 mins, until the pie crust is golden yellow/ brown. Remove from oven and let it cool for 5 to 10 mins before serving.