Cock-a-Leekie Pie

Preparation

1. Step 1

   Place a rack in lower third of oven; preheat to 375°. Melt 2 Tbsp. 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.

   Step 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.

   Step 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, prunes, and and reserved bacon.

   Step 4

   Melt remaining 4 Tbsp. butter in a medium saucepan over medium-high heat. Whisk in ⅓ 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.

   Step 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 9½”-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.

   Step 6

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

   Step 7

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