Leek and Potato Pie

4.75 from 4 votes. Tap stars to vote

My Leek and Potato is made in the New England comfort food style! It's a rustic supper pie with a creamy, hearty filling of vegetables and potatoes, all nestled in a flaky, golden brown crust.

Prep Time1 20

Cook Time50

Chilling/Cooling Time45

Total Time2 55

Course: Breakfast, Dinner, Pies/Tarts

Cuisine: American

Servings: slices

Calories: 447kcal

Author: Nancy Mock

Ingredients

Crust:

1 All-Butter Pie Crust *Use the savory version of this recipe. You'll need the full recipe for two crusts. For other pie crusts, see below.

Filling:

3 large leeks (or 2 very large leeks)
2 large russet potatoes (about 1 pound)
3 tablespoons butter
2 tablespoon extra virgin olive oil
¼ cup all-purpose flour
1 cup chicken stock
1 cup half and half
1 teaspoon salt
1 teaspoon ground sage
1 teaspoon black pepper

For the top of the pie:

1 egg
¼ cup water
1 tablespoon Maldon Sea Salt Flakes

US Customary - Metric

Instructions

Shape the pie shell:

Have a 9-inch pie plate ready to go.
Roll out one half of the refrigerated All Butter Pie Crust Dough on a lightly floured surface to about a ¼-inch thickness. The dough should be roughly 13 inches in diameter. (Keep the other portion of dough waiting in the fridge.)
Drape the edge over your pin, then use your pin to carefully lift and move the dough into the pie plate. Gently fit the dough into the pie plate, pressing it over the bottom and against the sides, leaving some hanging over the edges all around. Trim the overhang to about 1½ inches.
Cover the pie shell with a piece of plastic wrap, and hold it in the fridge.

Make the filling:

Trim the root ends of the 3 large leeks and trim off most of the dark green leaves at the top.
Slice the leeks in half lengthwise. Then, slice them crosswise into small pieces. Run your knife through the leeks a few times to chop up the slices.
Place the sliced leeks into a colander set in a large bowl (or a salad spinner) and fill the bowl with cold water. Swish the leeks around in the water to wash them, then drain. Repeat this step again, draining very well to remove as much moisture as possible.
Wash and peel the 2 large russet potatoes . Cut the potatoes into 1½-inch cubes and place them in a pan of cold water. (The water should just cover the cut potatoes.)
Bring to a boil and cook for about 5 minutes until the potatoes are just tender. Drain and set aside.
In a large skillet, melt 3 tablespoons butter with 2 tablespoon extra virgin olive oil over medium-low heat. Add in the sliced leeks and sauté them for 5 minutes until softened. Sprinkle ¼ cup all-purpose flour over the leeks and stir them for about 2 minutes until the flour is absorbed and has coated the leeks.
Slowly pour in 1 cup chicken stock, 1 cup half and half, 1 teaspoon salt, 1 teaspoon ground sage, and 1 teaspoon black pepper. Increase the heat to medium and bring the mixture to a simmer. Continue to simmer and stir the filling for about 3 to 5 minutes longer just until it has thickened.
Remove the pan from the heat. Stir the cooked potatoes into the mixture, then allow the mixture to cool to lukewarm.

Assemble the pie:

Preheat the oven to 425° F. Move the oven rack down one notch below the center of the oven.
Pour the cooled leek and potato filling into the chilled pie shell, and smooth the top.
Take the other portion of pie dough from the fridge. Roll it out on a lightly floured surface to ¼-inch thickness and about 15 inches in diameter. You can make cut-outs in the dough now or use a knife to cut slits in the pie after it is assembled.
Drape the edge over your rolling pin, then use the pin to carefully move the dough to cover the filling. Trim the edges to be just slightly larger than the bottom overhang.
Pinch the upper and lower crust edges together, and roll them under, all the way around the pie to make a thick edge. Then, crimp the edge all around, pressing each crimp firmly to the edge of the pie plate. If you don't have cutouts in the top crust, use a paring knife to cut a few slits in the top for venting.

Finish the top crust:

Beat together 1 egg and ¼ cup water. Brush this wash over the top crust using a pastry brush. Sprinkle 1 tablespoon Maldon Sea Salt Flakes over the top.
Place the pie in the fridge or freezer for 15 minutes; this will chill the pie dough for better results when baked.

Bake:

Place the pie on a large baking sheet and slide them into the oven. (The baking sheet will catch any drips from the crust or filling.) Bake the pie for 25 to 30 minutes until the crust is browned and filling is bubbling.
Remove the pie from oven and let rest on a cooling rack. Let it cool for at least 30 minutes,

For other pie crust doughs:

If you'd rather, you can make this pie with a different homemade pie crust dough recipe, or with store-bought pie crust dough. You'll need enough for a double crust pie.

Notes

Rinse the sliced leeks several times, swishing them in cold water. Fresh leeks are full of sand and grit, so it's important to clean them well.
My pie crust is made with butter, which makes it flaky and delicious. Keep the dough in the fridge until you're ready to roll it, and hold the pie shell in the fridge while preparing the filling. The cold keeps the butter firm, and this is what creates the flaky layers.
Here are ways that you can prepare the Leek and Potato Pie components in advance: the pie crust dough can be made and kept in the fridge for up to 3 days ahead of time. The leek and potato filling can be prepared 1 to 2 days in advance and kept in the fridge. Let the filling come to room temperature before spooning it into the pie shell.

Nutrition