Chicken & Leek Pot Pie

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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)

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Chicken & Leek Pot Pie

  • 90 minutes
  • Serves 4
  • Medium

Ingredients

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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!

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.

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