My girls love pot pie. I was trying to think of a way to make a healthier, homemade version. My biggest challenge was that Dylan does not like peas (actually, he detests them) or cooked carrots. So when I stumbled across a recipe for Chicken & Leek Pot Pie I knew I was onto something.
I had never cooked with leeks. It turns out that it’s pretty easy and they are really tasty. Before I got started I looked for some information. I didn’t want to accidentally kill us–in case, you know, you should never eat the white part or bright green tips. Luckily I found that they are harmless. I stumbled upon this great blog–Simple Bites, Whole Food for the Family Table. She had some useful information about my new favorite vegetable.
By far the most underestimated of all winter vegetables is the leek. They usually get lost in the respectable, yet predictable Vichyssoise, but this cousin of the onion is capable of so much more.
From Humble Beginnings to Show Stoppers
Once dubbed “Poor-man’s Asparagus”, the leek needs only some slow braising or gentle grilling to bring out its sweet yet complex flavor.
Buying
Look for leeks with bright green leaves, and a firm, unblemished, long white stalk. Small and large leeks are both sublime, the only difference is the cooking time.
Storing
Like most vegetables, it is best to buy leeks only as needed; however, if you need to store them for a few days, keep them in the crisper drawer of the fridge.
Cleaning
Leeks can be quite sandy, so careful washing is important. Here’s how to properly clean a whole leek.
- Start by removing the outer layer of white (unless it is very fresh or from your own garden).
- Trim the base with a sharp paring knife to remove all the roots.
- Make an incision in the middle of the white stalk and cut toward the green tips, severing the leek in two, but with the bottom still intact.
- Wash well under cold running water, pulling the leaves apart to rinse well between them.
- Drain, green tips down, in a colander for a few minutes.
If the recipe calls for chopped leeks, it is best to chop them and then wash under cold running water. Allow to drain well before using.
I got to work and made two fantastic pies! This is a new family favorite for sure!
Chicken & Leek Pot Pie
Serves 8-10
3 or 4 boneless skinless chicken breast halves (about 1.5 lbs)
1 large carrot, peeled and chopped
1 stalk celery, chopped
1/2 onion, peeled and chopped
2 bay leaves
6 whole peppercorns
1 cup (2 sticks) butter, divided
1/2 cup flour
1 1/4 cups milk
1 1/4 cups heavy cream
1/2 tsp. each salt and pepper
2 large leeks or 4-6 small leeks, trimmed, cleaned and chopped
2 store-bought deep-dish pie crusts
1 box puff pastry dough sheets
1 egg, slightly beaten
1. Combine chicken, carrot, celery, onion, bay leaves and peppercorns in a large sauce pan and cover with 2 inches water. Bring to a boil, reduce heat and simmer until chicken is cooked, about 30 minutes. Remove from heat, discard vegetables and reserve 2 1/2 cups stock.
2. Chop chicken and place in deep-dish pie crusts. Preheat oven to 350 degrees.
3. Melt 3/4 cup butter in a saucepan over medium heat. Add flour and cook, stirring until thickened, about 2 minutes. Add stock, then milk and heavy cream; stir until smooth and thickened, 1 to 2 minutes. Add salt and pepper.
4. In a separate pan, saute the leeks in remaining butter until soft; add to chicken. Pour sauce over chicken and leeks.
5. Cover with pastry sheets. It’s okay if the pastry sheets do not cover the entire surface. Just try to make it fit the round pie as best as possible. Some openings are necessary for ventilation. If you do cover the entire pie, cut 3 slits in the top. Brush the tops of the pastry sheets with beaten egg.
6. Place pies on a large cookie sheet. Bake until golden brown, 35-40 minutes.
Enjoy! We sure did.
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