Name: Chicken and Leek Pub Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g (14 oz) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes; 2 tablespoons (30ml) extra-virgin olive oil; 1 teaspoon (6g) Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt), plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 2 tablespoons (28g) unsalted butter; 2 medium leeks (about 300g / 10.5 oz), white and light green parts only, trimmed, halved lengthwise, thoroughly rinsed, and thinly sliced; 3 cloves garlic, minced (about 1 tablespoon); 2 tablespoons (15g) all-purpose flour; 360ml (1 1/2 cups) low-sodium chicken stock; 120ml (1/2 cup) heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon fresh thyme leaves, finely chopped, plus 1 small sprig for garnish; 1 sheet (about 250g / 8.8 oz) frozen puff pastry, thawed according to package directions; 1 large egg yolk, beaten with 1 teaspoon water (for egg wash)

Magic Sous

Chicken and Leek Pub Pie — Magic Sous