Professor Butter Beard’s Chicken, Leeks and Asparagus Pie
1 recipe Prof BB’s rich pie pastry (two-crust version)
8 Boneless chicken thighs (skin on), seasoned with salt and freshly-ground black pepper and seasoning of choice (I prefer “Slap Ya Mama” spice mix, but dried thyme or rosemary would also be delicious)
4 Leeks
One bunch fresh asparagus, cut into 2” pieces (for this recipe, I prefer thin stalks)
1 Lemon (zest and juice)
Bechamel:
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
1 cup chicken stock
1 cup whole milk
1 Tbsp Dijon mustard
Hot sauce to taste (I prefer Sriracha)
Salt and pepper to taste
1) Prepare pastry for two crusts. Divide into two disks, wrap in plastic and chill for at least one hour.
2) Cut the whites of the leeks into 1” wheels. Separate the wheels and soak in cold water for 15 minutes in a colander set in a larger bowl of cold water. Swish around the leeks and change the water three times to remove all dirt. Set aside to drain.
3) Roast or pan-sear the chicken thighs until skin is crisp and the meat is just cooked. Save the resulting fat and remove the thighs to a large bowl to cool. When cool, cut the thighs into 1” cubes (retaining the skin).
4) Sauté the drained leeks in the reserved chicken fat until just tender. Remove them with a slotted spoon and add them to the chicken. Then sauté the asparagus in the same fat until just tender and add them to the chicken. Add the zest and juice of a lemon and then season the entire mixture with salt and pepper.
5) Preheat your oven to 425 degrees.
6) For the bechamel: In a heavy saucepan, heat the butter until it stops sizzling. Add the flour and whisk for one minute to cook the flour. Add the two liquids, maintaining the heat on medium, and whisk until the mixture comes to a light boil and has thickened. Remove from the heat and whisk in the Dijon, hot sauce (to taste) and add salt and freshly ground black pepper (to taste).
7) Roll out the bottom crust and use it to line your chosen pie plate. Roll out the top crust. Pour half the bechamel into the chicken mixture and fold together. Add this mixture to the pie shell. Pour the remaining bechamel over the top of the filling. Place the top crust on the pie and crimp to seal. Cut a 1” round hole in the center of the top crust so the steam can escape. Brush the top with an egg wash (if desired). Bake the pie on the middle rack for 15 minutes, then reduce the temperature to 375 degrees and bake for another 35-40 minutes until the top crust is deliciously brown and the filling is bubbling through the steam hole.
