Chicken-and-Leek Pie

Ingredients

• 3 Whole chicken legs
• Kosher salt (To season; amount not specified)
• Freshly ground black pepper (To season; amount not specified)
• 1 tsp Extra-virgin olive oil
• 2 tbsp Unsalted butter
• 1 Onion (Cut into 1/4-inch dice)
• 1 Leek (Large; white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch pieces)
• 1 tbsp Grainy mustard
• 0.25 cup All-purpose flour
• 1 cup Low-sodium chicken broth
• 13 tbsp Whole milk (Use 3/4 cup in the filling; reserve the remaining 1 tablespoon for the egg wash. Total quantity is 3/4 cup plus 1 tablespoon.)
• 0.25 cup Heavy cream
• 2 tbsp Tarragon (Coarsely chopped)
• 14 oz All-butter puff pastry (One package)
• 1 Egg (Large; lightly beaten)
• 1 tbsp Sesame seeds
• All-purpose flour (For lightly flouring the work surface; amount not specified)

Steps

1. 1

   Preheat the oven to 400°F. Place the chicken legs on a rimmed baking sheet, season with kosher salt and freshly ground black pepper, and drizzle with the olive oil.

2. 2

   Roast the chicken for about 30 minutes, until browned and cooked through. Let it stand until cool enough to handle.

3. 3

   Shred the chicken, discarding the skin and bones, and reserve the pan drippings. Reduce the oven temperature to 375°F.

4. 4

   In a large saucepan, melt the butter. Add the diced onion and prepared leek; cook over moderate heat until tender, about 5 minutes.

5. 5

   Stir in the grainy mustard and flour. Cook until the mixture is pasty, about 1 minute.

6. 6

   Whisk in the chicken broth, 3/4 cup of the milk, the heavy cream, and reserved chicken pan drippings. Bring the mixture to a simmer.

7. 7

   Cook over moderate heat, stirring frequently, until the filling thickens, about 5 minutes.

8. 8

   Stir in the shredded chicken and tarragon. Season with salt and pepper, then let the filling stand until cool, about 30 minutes.

9. 9

   Spread the chicken filling in an 8- x 11 1/2-inch baking dish.

10. 10

    On a lightly floured work surface, roll the puff pastry into a 9- x 13-inch rectangle. Lay it over the baking dish and gently tuck in the overhanging pastry.

11. 11

    Use a sharp knife to cut a decorative crosshatch pattern into the pastry, making sure to cut 3 slits to allow steam to escape.

12. 12

    In a small bowl, beat the egg with the remaining 1 tablespoon of milk. Brush the egg wash over the pastry and sprinkle with sesame seeds.

13. 13

    Set the pie on a rimmed baking sheet and bake for about 1 hour, until the puff pastry is golden brown and the filling is bubbly. Let stand for 30 minutes before serving.

Notes

The source gives total time as 2 hours 45 minutes. Suggested accompaniments include steamed asparagus, peas, or Brussels sprouts; boiled new or baby potatoes; or a simply dressed mixed-green salad.

Nutrition per serving

• main
• baked
• comfort food
• chicken
• savory pie