Tourte au poulet en pâte feuilletée, au bacon et aux poireaux

Ingrédients

• 1 3/4 pounds bone-in, skin-on chicken breast
• garlic powder
• kosher salt, (Diamond Crystal)
• black pepper
• quality avocado oil
• lemon slices, (enough for 4 slices per chicken breast)
• 1 package frozen puff pastry, (I use Dufour brand)
• 4 slices thick-cut bacon, (chopped)
• 6 tablespoons salted butter
• 1 3/4 cups leeks, (thinly sliced)
• 1/2 cup shallot, (finely chopped)
• 1 3/4 cup russet potato, (cut into 3/4-inch cubes, soaked in water)
• 3/4 cup celery, (1/4-inch slices)
• 2 tablespoon garlic, (finely chopped)
• 2 tablespoon fresh thyme, (roughly chopped)
• 1 1/2 tablespoon parsley, (finely chopped)
• 1/3 cup all-purpose flour
• 2 teaspoons lemon zest
• 1/2 cup whole milk
• 1/2 cup heavy cream,
• 2 cups chicken stock, (low sodium)
• 1 tablespoon dijon mustard
• 1 3/4 - 2 1/4 teaspoons kosher salt, or to taste, (Diamond Crystal brand)
• 3/4 teaspoon black pepper
• 1 large egg, (for egg wash)

Préparation

1. 1

   --- Pastry Dough ---

2. 2

   Thaw pastry dough according to package instructions.

3. 3

   --- Chicken Breast ---

4. 4

   Place the oven rack in the middle and preheat oven to 400°F.

5. 5

   Clean and pat dry chicken. Generously season with kosher salt, black pepper, and garlic powder. Stuff the middle with 2 sprigs of thyme, 2 lemon slices, and garlic cloves. Place two slices of lemon on a prepared baking sheet then top with seasoned breast. Place remaining 2 sprigs of thyme under the skin. Pour avocado oil over chicken, ensuring it drapes over the breast then transfers to the oven.

6. 6

   Bake for 35-50 minutes (depending on the thickness of the breast) or until thermometer registers 165°F in the thickest part, basting at the halfway mark.

7. 7

   When cool enough to handle, separate meat from the bone. Discard garlic, lemon slices, thyme, and skin. Cube chicken. Set aside.

8. 8

   --- Pot Pie ---

9. 9

   Preheat oven to 375°F.

10. 10

    In a 11½ or 12-inch cast-iron skillet, cook bacon. Drain and discard all but 2 tablespoons of grease. Over medium heat, add 4 tablespoons butter. Once melted, add shallot and leeks and cook for 4 minutes, or until softened. Add celery, potato and garlic and cook for 5 minutes over medium-low heat then add salt, black pepper, thyme, and parsley. Cook another 4 minutes.

11. 11

    Add 2 more tablespoons butter then add flour and cook for two minutes, stirring occasionally. Lower heat to a simmer and slowly add heavy cream, milk, stock, bay leaf, and dijon while stirring the mixture. Cook for 8 minutes, keeping a continuous stir.

12. 12

    Add bacon, chicken and lemon zest to the saucemixture and stir to combine.

13. 13

    Roll out the pastry dough into a 16 x 16 square then use a pizza cutter to cut dough into 3 x 3 inch squares.

14. 14

    Combine egg and 1 tablespoon water. Beat well, set aside.

15. 15

    Smooth out the pot pie filling then overlap the pastry dough pieces in a circular motion ending in the middle. Brush with beaten egg mixture then transfer to the oven.

16. 16

    Bake at 375°F for 35-45 minutes or until the pastry dough is golden brown. Keep a close eye on the pie at the 30-minute mark

17. 17

    Allow to cool for 10 minutes before serving. Enjoy!