Chicken and Leek Pot Pie

There are a couple of different ways to play with the puff pastry when it comes to making a pot pie. If the filling is a little soupy then I skip the bottom crust for fear of it getting too soggy but if it’s dry enough and not very saucy like in this recipe, I’ll line the base with a layer of pastry. If you want the filling to be even thicker use ¾ cup of all-purpose flour instead of ½ cup. Remember to cool the filling to room temperature or it will melt the fat in the pastry before it can be baked and chill the pastry for a few minutes if it gets too soft to handle.

Serves 4 to 6 people

6 tablespoons ghee 2 large leeks, thinly sliced 2 garlic cloves, minced 6 to 8 curry leaves,

preferably fresh ¼ cup diced carrots ¼ cup peas ¼ cup sliced almonds 1 serrano pepper, minced 1 teaspoon fine sea salt ½ cup all-purpose flour

1 teaspoon garam masala ½ teaspoon cayenne

powder 1 teaspoon turmeric

powder 4 cups low-sodium chicken

stock ¼ cup milk 1 teaspoon ground black

pepper 1½ pounds roasted chicken thighs, skin and bone removed and cut into ½-inch cubes 2 sheets puff pastry, homemade or store bought 1 egg lightly beaten with 1

tablespoon of water

Instructions: Preheat the oven to 350 degrees.

Melt 2 tablespoons of the ghee in a medium saucepan on low heat. Add the sliced leeks and saute for about 5 minutes. Stir in the garlic and curry leaves and cook for 1 minute. Add the carrots, peas, almonds and serrano pepper, and continue to cook the vegetables for 3 more minutes until tender. Add ½ teaspoon of salt and mix. Remove from heat and transfer the vegetables to a medium bowl. Allow to cool to room temperature.

Heat the remaining 4 tablespoons ghee in the saucepan on low heat. Add the flour and cook for about 2 minutes, stirring constantly with a spatula or whisk. Add the garam masala, cayenne and turmeric, and cook for an additional 30 to 45 seconds with constant stirring. Gradually pour in the stock and whisk until the mixture is thick and smooth. Stir in the milk and add the chicken and cooked vegetables. Add the remaining salt and pepper, taste and adjust seasoning. If desired, pass it through a sieve to remove any lumps. Allow to cool to room temperature.

Grease a 9-inch pie dish. Cut and roll out the two sheets of pastry to about 11 inches in diameter. Line the base of the greased pie dish with one sheet of pastry, leaving about 1 inch hanging over. Add the vegetables to the pie dish, followed by the chicken mixture.

Cut a small circle in the center of the second sheet of pastry and cover the top of the pie, tucking the excess pastry under the edges to seal. Make 4 cuts in the top layer of pastry with a paring knife. Refrigerate the pie for 20 minutes. Brush the surface and edges with the egg wash. Cover the edges of the pie with strips of aluminum foil to prevent excessive browning and bake in the oven on a baking tray for 50 to 60 minutes until the crust is golden brown and juices are bubbling. Remove from the oven and let the pie cool on a wire rack for 5 minutes. Discard the foil strips before serving.