Chicken and Leek Pot Pie

I was flipping through some of the old food magazines we have laying around the house the other day when I stumbled upon a chicken and leek pot pie recipe in Bon Appetit. Having not attempted a pot pie in a while now, Kaleigh and I decided to give it a whirl.

The recipe as written seemed to me to be a bit lacking however, and was too much for just the two of us. So with a bunch of modifications jotted down, we gathered our supplies and here is what we came up with:

We started by frying up thick cut bacon in a pan, which helped lend both a bit of smokiness and saltiness to the meal, and made things more interesting than just having chicken as the only protein. Next we cooked the chicken in the rendered bacon fat, which left us with a delicious layer of fond. After removing the chicken, in went the garlic, herbs, carrots, and leeks, shortly after followed by the wine to deglaze the pan and help soften up the leeks. By cooking all the ingredients in the same pan, one after the other, we were able to build up the flavours and then reduce them all into a delicious sauce.

After everything was cooked, it was just a matter of making a roux and mixing in some chicken stock and a little bit of cream for added richness. This created a thick, almost paste like sauce that we mixed into the veggies along with the chicken, which we had shredded.

We kept the pastry identical to the Bon Appetit recipe and didn’t try to scale it down as we weren’t sure how much we would end up needing. The dough and filling were prepared in the morning and then left it to chill in the fridge until we were hungry. Since we decreased the amounts for the filling we cooked the pie in a 8” cast iron pan as opposed to a 12” one, which ended up being perfect for four portions.

This pot pie turned out much better than the last one we attempted. The Bon Appetit recipe asked for water to be added at almost every stage of the cooking process, which I don’t think is necessary and would only serve to reduce the amount of fond you end up with. Deglazing the pan with wine after cooking everything is definitely a better alternative. The only thing to watch out for is over salting, as the bacon tends to bring quite a bit of that to the dish.

You can make your own using the recipe here.

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