Page 265 - Pie Squared

1 teaspoon herbes de Provence

¼ cup (60 ml) white wine or water

4 tablespoons (56 g) unsalted butter

¼ cup (30 g) all-purpose flour

1½ cups (360 ml) homemade or low-sodium chicken stock

12 ounces (340 g) cooked chicken, cubed (about 2 cups)
6 ounces (170 g) frozen petite peas

1½ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

For the crust: In the food processor, pulse the flour, butter, and
salt until the fats are in small pieces coated with flour, about 15

times. Add the water all at once and process until the mixture almost
forms a ball. Form the dough into a 6- by 4-inch rectangle using
plastic wrap and a bench scraper to firmly press the dough into a
cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.

Remove the dough from the refrigerator and allow it to warm
slightly. Divide the dough into two pieces, one slightly larger than the
other. Roll out the larger piece to 11 by 15 inches and place in the
slab pie pan, pressing it into the corners of the pan and allowing the

excess to drape over the sides. Refrigerate. Roll out the second
piece of dough to 10 by 14 inches, place it on a lightly floured sheet
of parchment, and refrigerate.
For the filling: Heat the olive oil in a deep, wide skillet or Dutch

oven over medium heat. Add the leeks and cook until translucent,
about 8 minutes. Add the carrots, celery, thyme, and herbes de
Provence. Stir well to coat in oil and cook until the vegetables are
slightly tender, 4 or 5 minutes. Splash in the wine and cook until the

pan is nearly dry, about 3 minutes.
Turn the heat to medium-high, add the butter, and cook until it is
foaming. Sprinkle the flour over the buttery vegetables and cook,
stirring, until the flour smell goes away and the roux (the paste

created with butter and flour) has turned slightly golden, about 4