Chicken, mushrooms and leeks pie
25
25
4
No
Ingredients
- 454 g (1 pound) of boneless chicken, half breast or thigh
- 30 ml (2 tablespoons) of vegetable oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 454 g (1 pound) of minced mushrooms
- 15 ml (1 tablespoon) of tarragon
- 30 ml (2 tablespoons) of all-use flour
- 180 ml (3/4 cup) of chicken broth
- 2 ml (1/2 teaspoon) of salt
- Pepper
- 1 commercial shortcrust (22 cm/9 inches), thawed
Preparation
Side-by-side mode
- Slice chicken into cubes of 2 cm (3/4 inch). In a large non-adhesive pan or casserole, heat 15 ml (1 tablespoon) at medium-high heat. Cook chicken for 3 to 4 minutes, until lightly brown but the flesh still a bit pink. With the help of a spoon, set chicken in an oven bake-safe plate of 1,5 L (6 cups) or in a deep pie plate.
- In the same pan, add remainings of oil and heat at medium heat. Fry sliced leeks, mushrooms and tarragon for 2 to 3 minutes. Cover and cook 3 minutes, or until vegetables softens. Spread flour and mix. Add chicken broth few drops at a time while stirring. Salt and pepper. Bring to a boil and stir for about 3 minutes, until the sauce thickers. Then with a spoon, pour over chicken.
- Turn upside down the thawed puff pastry over the plate, press and pinch all around. Set 3 to 4 slits on top of the pastry. Bake in preheated oven at 425°F (220°C) for 20 to 25 minutes until the preparation starts boiling and the pastry browns.
Did you know that...
Leeks contain large quantities of vitamins A, B1, B2, B3, B9 (folic acid) and C.
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