What is it about chicken pot pie that attracts so many followers? For a lot of us, our earliest memories of this dish are of the individual frozen ones that we ate as kids. I thought these were great. Usually it meant my parents were going out for the evening and this is what we were served for dinner before they left. Perhaps I remember them fondly since the appearance of the frozen pies also meant a babysitter and the possibility of staying up late and eating potato chips!

I have to admit that I continued to buy frozen pot pies even as an adult who was quite adept in the kitchen. It wasn’t until I was served a homemade pot pie at a cooking group that I was part of, that I started making my own. I’ve used the same recipe for years and then came across this one in the April edition of Food & Wine. Perhaps it was the addition of leeks and tarragon that drew me to this recipe. Or maybe it was the grainy mustard. Whatever the case, this version topped with frozen puff pastry (a must have in your freezer), is easy to put together and is elegant enough to serve to company.
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Chicken and Leek Pie

3 whole chicken legs (including thighs)
Kosher salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil
2 tablespoons unsalted butter
1 onion, cut into 1/4″ dice
1 large leek, white and pale green parts only, halved lengthwise and cut into 1/2″ pieces
1 tablespoon grainy mustard
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
3/4 cup plus 1 tablespoon whole milk
1/4 cup heavy cream
2 tablespoons coarsely chopped tarragon
One-14 ounce package frozen puff pastry
1 large egg, lightly beaten
1 tablespoon sesame seeds

Preheat the oven to 400 degrees. On a rimmed baking sheet, season the chicken legs with salt and pepper and drizzle with the olive oil. Roast the chicken for about 30 minutes, until browned and cooked through. Let stand until cool enough to handle. Shred the chicken, discarding the skin and bones. Reserve the pan drippings. reduce the oven temperature to 375 degrees.

In a large saucepan, melt the butter. Add the onion and leek and cook over moderate heat until tender, about 5 minutes. Stir in the mustard and flour and cook until pasty, about 1 minute. Whisk in the chicken broth, 3/4 cup milk, the heavy cream and the chicken pan drippings and bring to a simmer. Cook over moderate heat, stirring frequently, until thick, about 5 minutes. Stir in the shredded chicken and the tarragon and season with salt and pepper. Let stand until cool, about 30 minutes.

Spread the filling in an 8″ x 11″ baking dish. On a lightly floured board, roll out the puff pastry to a 9″ x 13″ rectangle. Lay the pastry over the baking dish and gently tuck in the overhanging pastry. Using a sharp knife, cut 3 slits in the top of the pastry. In a small bowl, beat the egg with remaining 1 tablespoon milk. Brush the egg wash over the pastry and sprinkle with the sesame seeds and bake for about 1 hour, until the puff pastry is golden brown and the filling is bubbly. Let stand 30 minutes before serving. Serves: 4

Never able to leave well enough alone, these are the changes that I made: I added fresh peas and carrots that I bought this morning at the farmers’ market. I also cut down the milk by about 1/2 cup and substituted white wine instead. Next time I would leave off the sesame seeds-I don’t think they complimented the flavors in the dish.

Recipe from April 2009 Food & Wine