- 150gr Stork
- 1 tbsp Flora Pro Activ Buttery
- 1 tbsp Knorr Granules
- 1 cup White wine
- 3 Carrots
- 1 Sweet potatoes
- 2 Zucchini
- 2 tbsp Flour (plain)For the stew
- 1 kg Chicken Breast
- 2 Leeks
- 1 Eggs (yolk)to brush the pastry
- 500gr Flour (plain)
My calendar for December looks a bit scary. I happen to be a little Christmas-obsessed, and so is my husband, so we are usually the first to volunteer throwing Christmas dinner parties among family and/or friends. Needless to say, we have a lot of them coming up this month and while I would love to be a domestic goddess, I also have to be realistic. So a one-dish menu is definitely a plus in my books. Say hello to my classic Chicken & Leek Pot Pie. I made this from scratch, including the pastry with a little help of some side kicks from Stork, Knorr and Flora!
I begin by making the pastry: In a bowl, I rub the Stork margarine (room temperature) into the flour, using the rubbing-in method and lifting high to let the air come in the mixture. When the mixture resembles fine crumbs, I then add the water and form the dough. Let it rest for at least 30 minutes in the fridge.