Cock-a-Leekie Pie

Name: Cock-a-Leekie Pie
Total time: 1 h 51 min
Yield: 8 servings
Ingredients: 6 tablespoons unsalted butter, divided; 3 slices bacon; 2 pounds skinless, boneless chicken breasts or thighs; 1 to taste Kosher salt, freshly ground pepper; 3 whole leeks; 2 sprigs thyme; ½ cup quartered pitted prunes; ⅓ cup all-purpose flour; 2 cups low-sodium chicken broth; 1 recipe All-Butter Pie Dough; 1 whole large egg; 1 egg beaten egg

A hearty Scottish-inspired pie featuring tender chicken, leeks, and prunes in a rich sauce, all encased in a golden butter crust. This comforting dish combines the traditional flavors of cock-a-leekie soup in pie form.

8 servings

1 hr 51 min

Published October 4, 2025

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Ingredients

•6 tablespoons unsalted butter, divided
•3 slices bacon
•2 pounds skinless, boneless chicken breasts or thighs
•1 to taste Kosher salt, freshly ground pepper
•3 whole leeks
•2 sprigs thyme
•½ cup quartered pitted prunes
•⅓ cup all-purpose flour
•2 cups low-sodium chicken broth
•1 recipe All-Butter Pie Dough
•1 whole large egg
•1 egg beaten egg

Cooking Instructions

1.
Place a rack in lower third of oven; preheat to 375°. Melt 2 tablespoons butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
4 min
2.
Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10-12 minutes. Transfer to a plate.
15 min
3.
Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5-7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves and prunes.
12 min
4.
Melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in 1/3 cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5-7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.
10 min
5.
Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 10" cast-iron skillet or a 9 1/2"-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1" overhang. Spoon filling into skillet. Roll out second disk of dough to 11" round. Drape over filling and trim to a 1" overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with egg.
15 min
6.
Bake until crust is golden brown, 50-60 minutes. Let pie cool slightly.
55 min
7.
Do ahead: Filling can be made 1 day ahead. Cover and chill.

Ingredients

•6 tablespoons unsalted butter, divided

•3 slices bacon

•2 pounds skinless, boneless chicken breasts or thighs

•1 to taste Kosher salt, freshly ground pepper

•3 whole leeks

•2 sprigs thyme

•½ cup quartered pitted prunes

•⅓ cup all-purpose flour

•2 cups low-sodium chicken broth

•1 recipe All-Butter Pie Dough

•1 whole large egg

•1 egg beaten egg

Cooking Instructions

Place a rack in lower third of oven; preheat to 375°. Melt 2 tablespoons butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.

4 min

Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10-12 minutes. Transfer to a plate.

15 min

Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5-7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves and prunes.

12 min

Melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in 1/3 cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5-7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.

10 min

Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 10" cast-iron skillet or a 9 1/2"-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1" overhang. Spoon filling into skillet. Roll out second disk of dough to 11" round. Drape over filling and trim to a 1" overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with egg.

15 min

Bake until crust is golden brown, 50-60 minutes. Let pie cool slightly.

55 min

Do ahead: Filling can be made 1 day ahead. Cover and chill.