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Creamy Chicken and Leek Pie
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500g chicken
1 large leek, sliced
1 medium onion, finely chopped
300g mushrooms, sliced
1 sheet puff pastry
300ml cream (light may be used)
2 Tbls. flour (any)
litre water
salt
pepper
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Poach the chicken in the water and add some salt and pepper. Poach for 20 minutes until chicken is cooked through.
Remove from liquid and reduce till 2 cups are left.
Cube the chicken.
Fry the onion gently in butter and add leek.
When soft add mushrooms, and cook them down. Add the flour and mix it in WELL. Add the reduced chicken stock. Add the cream and more pepper.
Fill little dishes with filling and place a piece of puff pastry on top.
Slice some extra mushrooms and put on top of pastry for a nice garnish.
Egg wash the pastry and put in oven until the puffed and golden brown!
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Preparation Time: 25-35 minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Chris
United States |
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| This recipe has been viewed 14851 times. |
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