Chicken + Leek Pot Pie

Name: Chicken + Leek Pot Pie
Cuisine: American
Ingredients: 1/3 Cup Flour, plus more for dredging; 1/4 Cup dry white wine; 1/4 Cup cream; 1 1/2 Cups Chicken stock; 3 Leeks whites only, cut in to rounds 270 g; 1/3 Cup carrots in 1/4" cubes 50g; 1 Garlic clove microplaned; 63 g Butter (6Tbsp seperated); 1/2 tsp herbs Provencal; 2 Tbsp thyme off the sprig; 4 Slices Bacon 100g; 1.2 lbs Chicken thighs and beast, bone out

David Kazimierczuk @cook_6797765

Chicken + Leek Pot Pie

David Kazimierczuk @cook_6797765

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Ingredients

1/3 CupFlour, plus more for dredging
1/4 Cupdry white wine
1/4 Cupcream
1 1/2 CupsChicken stock
3Leeks whites only, cut in to rounds 270 g
1/3 Cupcarrots in 1/4" cubes 50g
1Garlic clove microplaned
63 gButter (6Tbsp seperated)
1/2 tspherbs Provencal
2 Tbspthyme off the sprig
4 SlicesBacon 100g
1.2 lbsChicken thighs and beast, bone out

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Steps

1

Heat oven to 400.
2

Put the bacon into a cold, large pan and cook it over medium heat until crisp. Remove the bacon.
3

Add Tbsp butter to pan and increase heat to medium high. Shake excess flour off chicken and cook in skillet, until brown on both sides, finish in oven. Reserve.
4

Add 1 Tbsp. Butter to pan, reduce to medium and add garlic until softened (1min) then add leeks, carrots, thyme and herbs. Cook until softened (5min.) Add wine, bring to simmer and reduce, until leeks are very soft (5-8min.)
5

Shred chicken and toss with leeks and carrots in a large bowl.
6

In a medium pan melt 4 Tbsp. butter over medium heat. Whisk in flour and continue to whisk constantly until golden brown(3-5min.) Whisk in stock and cream a little at a time until smooth. Simmer and stir occasionally until thickened (5-8min.)
7

Mix sauce in to leek and chicken mixture. Taste for additional seasoning and let cool.