Recipe by Molly Stevens
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.
Start to Finish: 2 hours
- 2 tbsp. butter
- 2 1/2 cups chopped leeks, white and pale green parts only (from 3 medium or 2 large leeks, trimmed and rinsed)
- 1 1/2 tsp. chopped fresh thyme
- 3 tbsp. flour, plus more for dusting
- 1 1/2 cups chicken stock
- 1/4 cup light or heavy cream
- Pinch nutmeg
- 1 tbsp. grainy mustard
- 3 tbsp. chopped fresh parsley
- 1 lb. cooked chicken (about 3 cups), shredded or chopped into bite-size pieces
- 1 9-inch pie crust or 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 2 tsp. sesame seeds
1. In a wide saucepan or deep skillet, melt the butter over medium-low heat. Add the leeks and thyme; season with salt and pepper. Cover and cook gently, stirring occasionally, until leeks are very tender but not browned, about 12 minutes. Sprinkle in 3 tbsp. flour and stir to combine. Slowly pour in the stock, whisking to combine. Bring to a gentle simmer, whisking to eliminate any lumps. Add the cream and simmer until thickened, about 5 minutes. Whisk in the nutmeg, mustard, and parsley. Stir in the cooked chicken; season with salt and pepper. Spread the filling in a greased 9-inch deep-dish pie pan and let cool completely.
2. Arrange a rack in the center of the oven; preheat to 375°.
3. On a lightly floured surface, roll out the pie crust into a round that’s about 1 inch bigger than the pie pan. Drape the crust over the filling and gently fold under the overhanging edge. Use your fingers to crimp and seal the crust around the edge of the pie pan. Brush the top with the egg and scatter with sesame seeds. Using a small sharp knife, cut 3 to 4 vents in the pastry; set pan on a foil-lined baking sheet to catch any drips.
4. Bake until the top is golden and the filling is bubbly, about 1 hour. Let stand for 15 to 20 minutes before scooping and serving.