Recipe: Chicken Pie

Name: Chicken Pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 2 rouleaux de pâte feuilletée; 2 escalopes de poulet (ou les restes d'un poulet roti); 2 poireaux (moi, je n'en avais mis qu'un seul); Quelques champignons : trompettes de la mort ou à défaut champignons de paris; 1 c. à soupe d'huile (15 ml); 1 tasse de bouillon de volaille (250 ml); 2 c. à soupe de beurre (30 ml); 2 c. à soupe de farine (30 ml); 1/2 tasse de crème liquide (125 ml)

By allejl ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 30 min

Cook 40 min

Total 1h10

Servings 6 serv.

The most excellent pie in its chicken, leek and mushroom version, the greedy will love it...

Ingredients for 6 servings

2 rolls of puff pastry
2 chicken cutlets (or leftovers from a roasted chicken)
2 leeks (I only used one)
A few mushrooms: chanterelles or failing that button mushrooms
1 tablespoon oil (15 ml)
1 cup poultry broth (250 ml)
2 tablespoons butter (30 ml)
2 tablespoons flour (30 ml)
1/2 cup heavy cream (125 ml)

Step-by-step directions

1 Preheat the oven to 400 F/200 C (T/7).

2 Brown the chicken cutlets and mushrooms in hot oil. Set aside.

3 Clean and cut the leeks into slices. Steam cook the leeks.

4 Meanwhile, line a mold with puff pastry. Fill it with cooked leeks.

5 Make a roux with the butter, flour, and broth. Add to it, off the heat, the fresh cream. Adjust the seasoning (be careful, the broth may be salty!).

6 Place the chicken cut into small pieces and the mushrooms on the leeks, coat with the sauce. Cover with puff pastry. Remember to make a small chimney on top.

7 Bake in the oven for 30 to 40 minutes.

Chef Patrick's Comment

You can sweat your leek whites in cream. Then add your diced chicken that has been browned + your mushrooms, let it cool then add three egg yolks for binding and place this in the center of your pie.

Pâte feuilletée Poulet Poulet aux champignons Tourte Tourte au poulet Poireaux