Chicken Camembert Leek Pie

2.75 lbs chicken thighs

4 t salt

2 t pepper

2 T olive oil

8 T butter

3 medium leeks, finely chopped

1 bulb galic, minced

50 g flour

1 1/2 C milk

1 C white wine

2 T fresh thyme

1 t additional fresh thyme, reserved for top crust

1 C sour cream

2 C frozen peas

7 oz camembert

Make a full batch of pie crust dough.

Trim fat off chicken and cut into 3/4 inch cubes.

Season with 2 t salt and 1 t pepper.

Heat 2 T olive oil in Dutch oven over medium high heat.

Sear chicken to stick to the sides of the pot, browning on all sides.

Set seared chicken aside.

Add 3 T butter and cook leeks and garlic.

Once leeks are translucent, set aside with chicken.

Brown remaining 5 T butter.

Whisk in flour, 2 t salt, and 1 t pepper.

Whisk in milk to form a paste.

Whisk in white wine.

Stir in thyme and sour cream.

Add frozen peas if using the same day.

Otherwise, refrigerate filling and combine with peas before baking.

Blind bake single crust as directed.

Egg wash and line with about 1/3 of the camembert, thinly sliced.

Place pie bird in the center of bottom crust.

Spoon chicken filling (with peas) around bird.

There will be way too much filling :)

Top with remaining camembert, thinly sliced.
Roll out top crust with 1 t thyme.
Cut large X in the middle.
Place X over pie bird and shape double crust as directed.

Egg wash and bake at 425 for 25 mins.
Reduce heat to 375 and bake an additional 25 mins.
Cool at least 4 hours before serving.

heavily adapted from

lizziesrecipes