Tuesday, September 18, 2012

Chicken Pot Pie with Potatoes and Leeks

It's finally starting to cool off here in Big D, so I'm ready to turn the oven back on. This one is worth the heat...

I'll admit that I don't use leeks a lot.  They are pretty labor intensive; you have to wash them carefully and then cut/cook them just right so you don't end up eating an approximation of an onion peel. But they are perfect in this recipe, adding a flavor that mere celery and/or onion couldn't provide.

Chicken Pot Pie with Potatoes and Leeks
Makes 6 servings.

1 teaspoon olive oil
1 slice bacon, chopped
1 1/2 cups cubed red potato (about 8 ounces)
1 large carrot, chopped
4 skinless, boneless chicken thighs, cut into bite-sized pieces
4 tablespoons all-purpose flour

2 leeks, cut in half lengthwise and thinly sliced (After slicing them, put in a bowl of cold water to clean thoroughly.)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cups chicken broth
1 pie crust from a package of refrigerated crusts
1 tablespoon milk
1 large egg, slightly beaten

Preheat oven to 450°.

Cook bacon in the olive oil in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally. Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently.

Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish. Top with dough, folding under and pressing down on edges to seal.

Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. Bake at 450° for 30 minutes or until crust is golden. Let stand 10 minutes to cool before serving.

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