Quick Chicken and Leek Pie

Ingredients

• 1.5 cups cooked chicken, shredded
• 3 medium leeks, white and light-green parts only
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 sheet (9 oz) frozen puff pastry sheet, thawed

Instructions

1. 1

   Set the oven to 400°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.

2. 2

   Lay each leek on a cutting board and slice lengthwise from root to tip into two halves, then cut each half crosswise into 1/4-inch-thick pieces, rinsing away any dirt between the layers as you slice.

3. 3

   Place a 10-inch ovenproof skillet over medium heat and add 3 tablespoons of butter, tilting the pan so it coats the bottom evenly; wait until the butter is fully melted and foaming, about 90 seconds.

4. 4

   Add the leek pieces to the hot butter and stir once every 30 seconds until the leeks are soft and turning pale golden at the edges, about 8 minutes.

5. 5

   Sprinkle 2 tablespoons of flour over the leeks and stir constantly with a wooden spoon for 1 minute until the flour is fully coated with butter and looks like wet sand, cooking off the raw flour taste.

6. 6

   Pour in 1 cup of chicken stock and stir, scraping up any stuck-on bits from the bottom of the skillet, until the sauce is smooth and no lumps remain; wait until the sauce simmers gently, about 3 minutes.

7. 7

   Add 1.5 cups of shredded cooked chicken to the skillet and stir gently until the chicken is fully coated and heated through, about 2 minutes.

8. 8

   Remove the skillet from heat and lay the thawed puff pastry sheet over the top of the filling, pressing it gently against the edges of the skillet so it stays in place; trim any overhanging pastry with a knife.

9. 9

   Slide the skillet into the preheated 400°F oven and bake until the pastry is puffed and golden brown on top, about 12 minutes.

10. 10

    Remove the skillet from the oven using an oven mitt (the handle will be very hot) and let it rest on the stovetop for 2 minutes before serving.

Tools you’ll need

• 10-inch ovenproof skillet
• cutting board
• chef's knife
• wooden spoon
• oven mitt

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