0 0
Chicken & Leek Pot Pie

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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
Thyme
2 Leeks
1 Eggs (yolk) to brush the pastry
500gr Flour (plain)

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken & Leek Pot Pie

  • 90 minutes
  • Serves 4
  • Medium

Ingredients

Share

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!

(Visited 829 times, 1 visits today)

Steps

1
Done

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.

2
Done

I start by heating some Flora Pro Act butter to sauté the chicken breast, then add the vegetables to sauté as well.

3
Done

Once sautéd, begin the sauce by adding the flour, then the Knorr Chicken Granules to add flavour. Then I add the white wine and the thyme. Let them make friends and become a delicious sauce over medium heat for about 20 minutes.

4
Done

Once the mixture has filled the whole house with that hearty smell of homemade soup (and it has started to bubble up slowly), pour the mixture into a baking dish. Note that no pastry has been lined at the bottom of the dish.

5
Done

Open the pastry (you may need to add a good amount of flour whilst rolling it since it’s quite a buttery pastry). Lay the pastry on the dish to cover the pie, cut out the extra and brush with egg wash (1 egg + water). Bake for about 30 minutes.

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Simple veggie side salad that everyone will love
next
Make it before: Beef Cornish & Sweet Potato Pasties
previous
Simple veggie side salad that everyone will love
next
Make it before: Beef Cornish & Sweet Potato Pasties

3 Comments Hide Comments

looks good…but what proportion of flour do you use with 150gr stork…that was omitted ..thanks.

Thanks for your comments Shirley. Apologies for the delay. You are completely right, I forgot to add the flour for the recipe. It’s about 500gr 🙂

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.