Chicken and Leek Pie

Ingredients

• For The Filling
• 3 tbsp butter
• 2 large leeks, white and light green parts only, washed and sliced
• 1 cup cremini mushrooms, sliced
• 1 tsp thyme leaves
• 3 tbsp flour
• 3/4 cup heavy cream
• 1/4 cup white wine
• salt and ground black pepper
• 1 rotisserie chicken, shredded (about 3lbs)
• For The Crust
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp salt
• 6 tbsp butter, cold and diced
• 1/4 cup cold water
• 1 egg whisked with 1 tbsp cold water (egg wash)

Instructions

1. Make the pie crust
2. In a large bowl, combine flours and salt
3. Add butter, cut in with a fork or pastry cutter until the butter is the size of peas
4. Add water until dough comes together, adding more if need be
5. Turn dough out onto a floured surface
6. Knead 1 minute until you get a well formed mass of dough
7. Pat into a disk shape and wrap in plastic wrap
8. Chill for 30 minutes
9. Make the filling
10. Melt butter in a large pot
11. Cook leeks and mushrooms over medium-low heat for 10 minutes until softened
12. Add thyme and stock, bring to a simmer
13. Stir in flour
14. Add heavy cream and stir over heat until slightly thickened
15. Add wine and stir until combined
16. Stir in shredded chicken meat
17. Season with salt and pepper
18. Take out dough and roll out onto a floured surface, cutting out two 9-inch circles
19. Cover the bottom of a 9-inch pie pan with a disc of dough
20. Add filling
21. Cover the pie pan with the leftover disc of dough
22. Brush with egg wash
23. Bake pie at 350 degrees F for 1 hour, until the crust is browned
24. Enjoy!