Onion, Leek, & Scallion Chicken Pie

This weekend Andrew and I ran our first marathon! It was the Wineglass Marathon in Corning, New York, in the Finger Lakes region of New York state. We tasted local wines after the race and we did actually receive a wine glass as part of our runners’ schwag bag. The race was so fun, and I’ve got to say, I’m pretty proud of us. But guess what—instead of writing a long blog post I’m going to stretch my legs, rest a lot, and eat some of this delicious leftover chicken pie. Here is the recipe, and here is a picture of us getting ready to cross the finish line!

Onion, Leek, & Scallion Chicken Pie

For the crust

• 16 oz. cold, unsalted butter (2 sticks), cubed
• 1 cup unbleached all-purpose flour
• 1 tsp coarse salt
• 3-4 Tbsp iced water
• 9-10 inch pie dish

For the filling

• 1 large leek, white and light green parts only, halved and sliced into half-moons
• 1 large bunch scallions, sliced
• 1 medium yellow onion, quartered and cut into thin slivers
• 2 Tbsp butter
• 2 cups cooked dark-meat chicken
• 1 Tbsp unbleached all-purpose flour
• 1 cup heavy cream
• 1/2 tsp salt

1. Make the crust. In a medium bowl, mix the flour and salt. Dump in the butter and using your hands, work and squeeze it into the flour until it’s crumbly and sandy. Add iced water bit by bit and knead until the crumbs come together into dough, then stop. Wrap dough ball in plastic wrap and refrigerate for 1 hour.
2. Make the filling. In a large skillet, melt the butter over medium heat. Add the leek, scallions, and onion and sauté, stirring occasionally, for about 10 minutes, or until onions are translucent and soft. Add chicken and stir. Sprinkle flour over this mixture and stir. Add heavy cream and salt and cook for 1-2 minutes, stirring constantly. Remove skillet from heat and set aside.
3. Preheat oven to 400°. Roll out half of the dough until it’s big enough to go into the pie dish with a slight overhang. Press dough into the pie dish, and spread the filling evenly onto the dough. Roll out the second half of the dough until it’s big enough to cover the pie. Place it over the pie, pressing the edges into the sides of the bottom crust. With a sharp knife, cut a few vents in the top crust. Bake for 40 to 50 minutes, or until the pie is bubbling and the crust is golden brown. Remove from oven and let cool for 10 minutes before serving.