Classic Chicken, Leek, and Fennel Pot Pie

by Copicut Staff August 10, 2017

Classic Chicken, Leek, and Fennel Pot Pie

Total time: About 1 1/2 hours
Servings: 8 to 10 {one 9-inch pie}

INGREDIENTS

  • 5 cups chicken broth
  • 1 cup diced carrot
  • 2 1/2 pounds chicken breasts and thighs (skin on, bone-in)
  • 1/4 pound diced bacon
  • 1 small fennel bulb, trimmed and thinly sliced (about 2/3 cup)
  • 2 leeks, white and pale green parts only, rinsed and sliced into thin rounds (about 2 cups)
  • 1 onion, diced
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 1/2 cups milk
  • 2 tablespoons lemon juice, more to taste
  • 1 tablespoon lemon zest
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped parsley
  • Salt and pepper
  • 1 egg, lightly beaten
  • 1 recipe basic savory pie dough,chilled (see recipe below)

INSTRUCTIONS

  1. Heat the oven to 400 degrees.
  1. In a large Dutch ovenor heavy-bottom pot, bring the broth to a boil. Add the carrots and reduce the heat to a simmer, cooking until the carrots are slightly softened, about 5 minutes. Add the chicken pieces and continue to simmer until the chicken is just cooked through (it will be firm and opaque), about 10 minutes. Remove from heat and strain the chicken and carrots from the liquid (discard or save the liquid for another use). When the chicken is cool enough to handle, remove and discard the skin and bones and chop the meat roughly into 1-inch pieces. Set aside.
  1. Heat the Dutch oven over medium heat. Add the bacon and cook until it has browned and rendered its fat, stirring frequently, 8 to 10 minutes. Drain the bacon on paper towels, leaving the bacon fat in the pot. Add the fennel, leeks and onion, and continue to cook, stirring occasionally, until the vegetables are softened and slightly translucent. Stir in the chopped chicken and carrots and cook, stirring occasionally, for 5 more minutes to marry the flavors.
  1. While the vegetable are cooking, in a medium, heavy-bottom saucepan, melt the butter over medium heat. Whisk in the flour until thoroughly combined to form a roux, then whisk in the milk. Increase the heat and stir constantly just until the mixture comes to a simmer and thickens, 3 to 5 minutes. Remove from heat.
  1. Pour the sauce over the chicken and vegetables and stir to incorporate. Stir in the lemon juice and zest, reserved bacon, rosemary, and parsley. Season with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste, and add additional lemon juice if desired. Remove from heat.
  1. Line a 9-inch deep-dish pie plate with bottom pie crust and fill with the chicken mixture. Cover with top crust, trim the edges and crimp to seal.
  1. Brush the top of the pie gently with the lightly beaten egg and cut a few small steam vents in the top. Place the pie on a cookie sheet and bake until golden and fragrant, about 45 minutes. Cool slightly before serving.

Basic Savory Pie Dough

Total time: 15 minutes, plus freezing and chilling times
Servings: Makes enough dough for one double-crust, 9-inch pie

INGREDIENTS

  • 1/2 cup lard or vegetable shortening
  • 1/2 cup (1 stick) butter
  • 2 2/3 cups flour
  • 1 teaspoon salt
  • 5 tablespoons cold water

INSTRUCTIONS

  1. Freeze the lard and butter until solid, at least one hour (up to overnight).
  2. In a large mixing bowl, mix together the flour and salt. Using the coarse side of a grater, grate the frozen lard and butter into the flour. (If the lard or butter begins to stick, dust the grater lightly with flour).
Recipes courtesy of the LA Times


Copicut Staff
Copicut Staff

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