Chicken, Sausage, and Leek Pot Pie

Chicken pot pie is one of those homey foods, like macaroni and cheese, that just feels comfortable on a cool fall night.  This recipe fulfills all those comfort-food requirements, but is dressed up enough to serve to company.

The sausage is really the key to making this recipe amazing.  Don't leave it out!

A note on leeks.  Leeks are usually pretty dirty when you buy them, and even if they look clean, they need solid washing.  Cut of the tops first, then slice the stem part into rounds.  Separate the rounds and put them in a sink or bowl of clean water.  Let all the dirt settle to the bottom, and then scoop out the clean leeks.

Chicken, Sausage, and Leek Pot Pie
Recipe adapted from Jamie Oliver

Ingredients:
1 T olive oil
2 T butter
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces (you can use breasts, but it won't taste as good)
2 medium leeks, trimmed, sliced, and washed
2 carrots, peeled and roughly chopped
3 sticks celery, finely sliced
2 tsp fresh thyme leaves (or 1/2 tsp dried)
2 Tbs flour
1 cup white grape juice or white wine
1/2 cup water
1 1/4 cups milk
Salt and pepper, to taste
8 oz ground italian sausage
1 sheet of puff pastry
1 egg + 1 tsp water

Preheat oven to 425F.  Remove puff pastry from freezer and set out to thaw.

In a large pot heat oil and butter over medium heat.  Add chicken, leeks, carrots, celery and thyme and cook slowly on the stove for 15 minutes, stirring occasionally.  Turn heat to medium-high and add flour, stirring constantly for 1 minute.  Add juice, water, and milk and season with salt and pepper to taste.  Bring to a boil, stirring constantly, then cover and reduce heat to medium-low.  Simmer for 30 minutes, or until chicken is tender, stirring occasionally so the bottom doesn't stick.  If sauce is still very thin, simmer uncovered until mixture thickens slightly.

Meanwhile, cook the sausage in a skillet until browned and crumbled.  Mix them into the thickened chicken mixture.

Pour the chicken mixture into a 9-inch pie pan.  Roll out the puff pastry to 1/4-inch thick.  Make an egg wash with the egg and 1 tsp water beaten together.  Rub the rim of the pie pan with the egg wash and then put the pastry on top of the pie.  Trim the edges of the pastry and crimp the edges.  Using a knife, lightly score the top of the pastry in a crisscross pattern, which will allow it to puff without shrinking around the edges.  Egg wash the entire top of the pastry, then place in the oven.

Bake for 30 minutes at 425F.  Let sit 10 minutes before serving.
Serves 6.