Good Eggs Meal Kits
Dairy-Free Chicken Pot Pie with Leeks & Mushrooms
Product Details
A silky chicken stew filled with sweet leeks and earthy mushrooms only gets better with tender, butter-free pastry on top. For extra sheen, whisk an egg, and brush the crust before baking.
Contains: wheat. Note: The pie dough rounds will arrive frozen. Defrost according to package instructions before handling.
What You Get
Leeks
Thyme
Sous vide chicken breast
Sliced mushrooms
Chicken broth
Pie dough rounds (see note below)
What You'll Need
Olive oil
Salt and freshly ground pepper
All-purpose flour
Step 1
Preheat the oven to 400°F. Set the pie dough on the counter.
Step 2
To prep the leeks, trim the roots and remove the dark tops. Cut the leeks 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 3
In a large sauté pan over medium-high heat, warm 3 tablespoons olive oil. 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 broth, stirring to scrape up the browned bits from the bottom of the pan, and cook until the liquid has mostly reduced, 3 minutes. Transfer to a bowl.
Step 4
Return the pan to medium heat, and warm 3 tablespoons olive oil. Sprinkle with 3 tablespoons flour and whisk until the flour smells toasted, 2 minutes. Whisk in 2 cups of broth 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 5
Meanwhile, on a lightly floured surface, unroll 1 pie dough sheet, and roll it out until smooth. (Save the remaining pie dough sheet for another use.) 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.
Step 6
Top the pie with the dough and seal the edges, firmly pressing the dough against the pan. Transfer the pie to the oven and bake until the dough is firm and dry to the touch, and the filling is silky and thickened, 25 to 30 minutes.
Step 7
Let the chicken pot pie rest for a few minutes. Cut through the pastry with a sharp knife, scoop the filling and pastry into bowls, and serve warm.
