Chicken & Leek Pie

Pie crust for double-crust 9" deep dish pie
4 lb raw chicken
2 leeks
salt, pepper, nutmeg or mace; or whatever your preferred seasoning mix is
1 1/4 cups chicken stock, made with bones so there is some collagen content
1/2 cup cream

Preheat oven to 350 F. Prepare the bottom crust in the pie pan.

Cut the chicken into small pieces, removing bones and fat. Thinly slice the leeks from the bottom, up through about halfway of the green part (basically until there is no more yellow core).

Make layers in the pie--first chicken, then leeks, then a sprinkling of salt and seasoning, repeating until the pie is full. I used a Moroccan spice mix for medieval flavor. Pour the chicken stock into the pie.

Place the top crust. Cut a small circular hole in the middle, then make a pastry flower to form a lid on the hole.

Bake for 60-70 minutes, until the top is golden brown and the inside of the pie measures 165 F or greater.

Gently heat the cream until hot, not steaming. Remove flower lid from the pie, pour the cream into the hole, and replace the flower.