Chicken Pot Pie
Leek
Thyme
Sous vide chicken breast
Sliced mushrooms
Milk
Puff pastry (this is NOT GF, but can also make your own)
Butter or vegetable oil
Salt and freshly ground pepper
Dry white wine or chicken broth (optional)
Step 1
Preheat the oven to 400°F. To prep the leek, trim the roots and remove the dark tops. Cut the leek in half lengthwise, then slice crosswise (you should have about 1½ cups). Rinse in cool water and pat or shake dry. Pick a few sprigs of thyme and roughly chop the leaves. Drain the chicken, reserving the sous vide liquid. Dice the chicken into ½-inch cubes.
Step 2
In a large sauté pan over medium-high heat, melt 3 tablespoons butter. Add the mushrooms and sauté until they begin to release their liquid, about 3 minutes. Add the leeks and sauté until browned, 7 minutes longer. Season with ½ teaspoon salt. Add ½ cup wine, broth, or water, stirring to scrape up the browned bits from the bottom of the pan. Transfer to a bowl.
Step 3
Return the pan to medium heat, and melt 3 tablespoons butter. Sprinkle with 3 tablespoons flour and whisk until the flour smells toasted, 2 minutes. Whisk in 2 cups of milk and the sous vide liquid and stir until thickened slightly, 5 minutes. Return the vegetables to the pan, along with the chicken and thyme, and season with ½ teaspoon salt and several grinds of pepper. Transfer the mixture to a pie dish (9 inches in diameter).
Step 4
Meanwhile, on a lightly floured surface, unfold the pastry, and roll it out gently to smooth. Cut it to roughly larger than the shape of the pan, so it will hang over the edge, and prick a few holes at the center with a fork. Top the pie with the pastry and seal the edges, firmly pressing the dough against the pan. Transfer the pie to the oven and bake until the pastry is firm and dry to the touch, and the filling is creamy and thickened, 30 to 40 minutes.
Step 5
Let the chicken pot pie rest for a few minutes. Cut through the pastry with a very sharp knife, scoop the filling and pastry into bowls, and serve warm.
