The Scottish Arms' Cock-A-Leekie Pie

I don't know what it is about the month of March, but it always finds me seeking out recipes that remind me of the British Isles.  Perhaps it's because I've spent a number of Marches (not to mention Aprils and Mays) over there in the past, but I find myself craving pies, tarts, jacket potatoes, and Banoffee pie.

After a lengthly vacation in Scotland a number of years ago (during which I took copious notes), and night after night of delicious food, I came home armed with enough information and cookbooks (Some of which were purchased from The Cooks Bookshop, once owned by "The Two Fat Ladies," but that's a story for another time.) to recreate much of what we'd eaten and enjoyed.  Much to our surprise however, upon our return, we learned of a new area restaurant called The Scottish Arms, specializing in fare from the area from which we'd just come, deliciously delivered by kilted waiters!  Off we went for a visit and wonderful meal.  This was just the beginning of what has now become a intimate relationship.  

One of my favorite dishes on their menu is Cock-a-leekie pie, so I was delighted when the recipe appeared in a local food magazine called Sauce.  I often make it during the summer when I can harvest my own leeks, but it has also become a March tradition and so I made it tonight.  It's always delicious!

Cock-A-Leekie Pie 

Courtesy of The Scottish Arms' Carl Hazel 

2 1/2 lbs. boneless, skinless chicken breasts 

1 tsp. salt 

1 tsp. white pepper 

2 cups chicken stock 

2 cups white wine 

12 Tbsp. (1 1/2 sticks) butter, divided 

2 leeks, cleaned and chopped 

1 cup flour 

2 1/4 quarts (9 cups) heavy cream 

1 box frozen puff pastry sheets, thawed 

Season the chicken breasts with salt and pepper. 

In a large stock pot, combine the chicken stock and white wine and bring to a boil. Reduce the heat to a simmer, add the chicken breasts and poach for 15 to 20 minutes or until cooked through. Remove the chicken from the poaching liquid; reserve the liquid. When cool enough to handle, shred the chicken. 

In a large saute pan, melt 2 tablespoons butter. Add the leeks and sweat until just tender. In a large saute pan, make a thick roux by melting 8 tablespoons butter, then adding the flour and stirring constantly until lightly golden. Add the cream to the poaching liquid and bring to a boil. Whisk in the roux and reduce to low heat. Add the leeks and shredded chicken and simmer for 20 minutes. 

Preheat the oven to the called-for temperature on the box of puff pastry. Melt the remaining 2 tablespoons butter. Fill soup bowls to within an inch from the rim with hot Leekie. Top each bowl with a square of puff pastry and brush each with melted butter. Bake per the instructions on the puff pastry box or until the pastry is golden brown. Serve hot.

10 servings   

The Scottish Arms

6-10 S. Sarah St.

St. Louis, MO 63108