Chicken and Leek Pie with Currants and Balsamic - SippitySup

Ingredients

• 6 tablespoons unsalted butter (divided)
• 2 ounces thinly sliced pancetta (roughly chopped)
• 2 pounds skinless, boneless chicken thighs
• water (as needed)
• kosher salt and freshly ground black pepper, (as needed)
• 4 leeks (white and pale-green parts only, washed and thinly sliced into rounds)
• 2 teaspoons dried herbes de provence
• ¼ cup minced fresh parsley
• ½ cup dried currants
• ⅓ cup all-purpose flour (plus more for rolling)
• 2 cups chicken broth
• 1 tablespoon balsamic vinegar
• pie dough (enough for a 9‑inch two crust pie)
• 1 large egg yolk mixed with 1 teaspoon water (for egg wash)