Chicken and Leek Pie

Ingredients:

For the Filling:

• 1 lb boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2-3 rosemary sprigs, chopped
• Salt and pepper to taste
• 3 leeks, sliced
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1/3 cup white wine
• 2 cups chicken stock
• 1/2 cup crème fraîche or sour cream

For the Pastry:

• 12 oz pre-rolled puff pastry
• 1 egg, beaten

Instructions:

Prepare the Filling:

1. Cook the Chicken: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken with rosemary until browned. Remove from pan and set aside.
2. Sauté the Vegetables: In the same skillet, sauté leeks and garlic until softened.
3. Make the Sauce: Sprinkle flour over the vegetables and stir to coat. Deglaze with white wine, scraping up any browned bits. Add chicken stock and simmer until thickened.
4. Combine and Cool: Return chicken to the sauce and stir in crème fraîche. Let cool completely.

Assemble and Bake:

1. Preheat Oven: Preheat oven to 400°F (200°C).
2. Roll Out Pastry: Roll out puff pastry to fit a 9x13 inch baking dish.
3. Assemble Pie: Pour the cooled chicken mixture into the dish. Top with puff pastry.
4. Seal and Brush: Seal the edges of the pastry. Brush the top with beaten egg.
5. Bake: Bake for 40-45 minutes, or until golden brown and puffed.

Serve: Let cool slightly before serving.

Tips:

• For a richer flavor, consider using bone-in, skin-on chicken thighs.
• To make the dish more hearty, add some root vegetables like carrots or parsnips to the filling.
• For a vegetarian version, substitute the chicken with roasted vegetables like eggplant, zucchini, and bell peppers.

Enjoy your delicious chicken pot pie!