Cock-a-Leekie Pie

Ingredients for Cock-a-Leekie Pie

• 6 tablespoons unsalted butter, divided

• 3 bacon slices, cut into 1/4" pieces

• 900g skinless, boneless chicken breasts or thighs

• Kosher salt, freshly ground pepper

• 3 leeks, white and pale-green parts only, thinly sliced into rounds

• 2 sprigs thyme, leaves stripped

• 1/2 cup quartered pitted prunes

• 40g plain flour, plus more

• 475ml low-sodium chicken broth

• All-Butter Pie Dough

• 1 large egg, beaten to blend

Place a rack in lower third of oven; preheat to 375°. Melt 2 tablespoons butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.

Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10-12 minutes. Transfer to a plate.

Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5-7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves and prunes.

Melt remaining 60ml butter in a medium saucepan over medium-high heat. Whisk in 40g flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5-7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.

Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 10" cast-iron skillet or a 9 1/2"-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1" overhang. Spoon filling into skillet. Roll out second disk of dough to 11" round. Drape over filling and trim to a 1" overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with egg.

Bake until crust is golden brown, 50-60 minutes. Let pie cool slightly.

Do ahead: Filling can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.