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The most excellent pie in its chicken, leek and mushroom version, the greedy will love it...
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Ingredients for 6 servings
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 (0.5 fl oz (15 ml))
1 cup poultry broth (1.1 cups (250 ml))
2 tablespoons butter (1 fl oz (30 ml))
2 tablespoons flour (1 fl oz (30 ml))
1/2 cup heavy cream (0.5 cup (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.
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Add AFTouch to your home screen
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3. Tap Add at the top right.
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