Page 264 - Pie Squared

CHICKEN POT SLAB PIE

WITH AN ALL-BUTTER CRUST

Serves 10 to 12

Herbes de Provence and leeks make a decidedly French-ified filling,
and a generous dash of fresh thyme keeps it grassy and fresh. This
hearty pie makes great use of whatever leftovers are around after a
roast chicken dinner. Because there is never enough leftover chicken

in this house, I usually roast two chickens, to make sure I can make
a pie, too. I’m partial to a lumpy, bumpy top crust, but puff pastry
cutouts, one per serving, are party-worthy.

Make Ahead: The filling may be made a day or two ahead.

ALL-BUTTER CRUST
2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING
¼ cup (60 ml) olive oil

2 medium leeks (170 g), white and pale green parts only, sliced into ½-inch

disks (about 2 cups)
2 medium carrots (170 g), peeled, cut in half lengthwise, and sliced into ½-
inch half-moons (about 1½ cups)

3 stalks celery (85 g), sliced ½ inch thick (about ¾ cup)

1 heaping teaspoon fresh thyme leaves