Leek & Fresh Thyme Pot Pie

For pastry dough: In a food processor, whisk together flour, salt, and sugar. Pulse the chunks of cold butter into flour mixture a few times until they’re the size of peas. Quickly pulse in ice water a tablespoon at a time until dough just clumps together when you pick up a piece (about 4 to 5 tablespoons). If it crumbles, add a bit more ice water. Shape firmly into a disc, wrap tightly with plastic wrap, and refrigerate while you make the filling.

For filling: In a large saucepan or small stock pot, melt the butter over medium heat. When butter starts to bubble, add the leeks and garlic. Sauté leeks and garlic until they start to brown.

Remove from heat and stir in the flour until smooth to make a roux. Return to heat and add the water or stock and potatoes.

Bring to a boil, then reduce to a simmer. Cook until potatoes are barely tender, stirring often.

Remove from heat and stir in the thyme, cream, salt, and pepper. Cool in the refrigerator.

To assemble pot pie: Preheat oven to 350 degrees.

On a floured work surface, roll out the pastry dough into circles big enough to cover and slightly hang over the edge of your pot pie dishes (I use 4-inch ceramic crocks).

Fill the pot pie dishes with the cooled filling and top with a dough circle. Press the overhanging dough onto the outside edges of the dishes.

Brush the tops with egg wash and bake for 25-35 minutes.