French Chicken and Leek Pie

Homemade Classic French Chicken and Leek Pie Dinner Recipe

Name: French Chicken and Leek Pie
Cuisine: French
Ingredients: Chicken Breasts: 2 Large; Butter: 1 Tbsp.; Leek: 1 Large; Celery stalks: 3; Carrots: 3; Thyme: Handful of Fresh; Garlic Cloves: 1-2; Cornflour: 2 Tbsps.; Milk: 285 ml; White Wine or Water: 1 Wineglass of either; Chicken Stock Cube: 1; Puff Pastry; Salt; Pepper; Egg Yolk: 1

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Ingredients

	2 Large Chicken Breasts Cubed
	1 Tbsp. Butter
	1 Large Leek (or two medium leeks) sliced into 1 cm rings
	3 Celery stalks Finely Sliced
	3 Carrots Finely diced
	Handful of Fresh Thyme
	1-2 Garlic Cloves Diced
	2 Tbsps. Cornflour
	285 ml Milk
	1 Wineglass of either White Wine or Water
	1 Chicken Stock Cube Optional
	Puff Pastry
	Salt For seasoning
	Pepper For seasoning
	Egg Wash
	1 Egg Yolk Beaten with a little added water

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Features:

Cuisine:

French

Medium

Ingredients

2 Large Chicken Breasts
Cubed
1 Tbsp. Butter
1 Large Leek
(or two medium leeks) sliced into 1 cm rings
3 Celery stalks
Finely Sliced
3 Carrots
Finely diced
Handful of Fresh Thyme
1-2 Garlic Cloves
Diced
2 Tbsps. Cornflour
285 ml Milk
1 Wineglass of either White Wine or Water
1 Chicken Stock Cube
Optional
Puff Pastry
Salt
For seasoning
Pepper
For seasoning
Egg Wash
1 Egg Yolk
Beaten with a little added water

Directions

Author- Cooking4Students

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Steps

1 Done	Heat 1 tablespoon of oil in a large pan over high heat. Fry the chicken cubes until firmed and cooked. Season the chicken with salt and pepper to taste. Set it aside for later.
2 Done	Next, melt a tablespoon of butter over medium heat and fry the chopped leek rings, finely-sliced celery and carrots, fresh thyme, and minced garlic. Cook the vegetables over medium-high heat for about 15 minutes until tender.
3 Done	To this, add in 2 tablespoons of cornflour and combine with the vegetables. Later, pour in 285 millilitres of milk and stir well. When the mixture has thickened, you may add a wineglass of water or white wine to adjust the consistency. Next, season it with a chicken stock cube and mix well. Then, add in your seasoned chicken and mix it evenly with the sauce. Keep it aside.
4 Done	After this, let’s prepare the pastry. Take a large pie dish and grease it completely with butter.
5 Done	Line the greased pie dish a puff pastry sheet. If it doesn’t fit, cut it into smaller pieces to cover the dish completely. Press the edges to keep the pastry intact.
6 Done	Once done, pour in the filling or the sauce and spread it evenly. After that, cover it with the puff pastry again to seal it in. Fold in the edges of the pastry to get a nice puffy crust on the edges.
7 Done	Next, to make the egg wash, take an egg yolk and beat it while adding a little bit of water.
8 Done	Coat the top of the puff pastry with egg wash with a cooking brush. Then, make a criss-cross pattern on the surface to give it a crusty texture.
9 Done	Bake it in the oven at 180⁰ C for about half an hour. After half an hour, your creamy and delicious chicken and leek pie are ready to serve.