Chicken Pie
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 pinch salt
- 75 grams butter
- For the filling
- ½ stalk Leeks
- 100 grams button Mushroom
- 2 sprigs thyme
- 300 grams Chicken breasts (ready to cook, skinless)
- 1 garlic clove
- 1 Tbsp olive oil
- 75 milliliters dry white wine
- 100 milliliters chicken stock
- salt
- freshly ground peppers
- 1 tsp medium hot Mustard
- 1 Tbsp Crème fraiche
- For baking
- Pastry flour (for kneading)
- 30 grams melted butter
- 8 small thyme
Preparation steps
For the dough: Combine flour and salt on the work surface. Create a well in the center and add butter. combine with a pastry cutter, then knead to form a smooth dough. Shape into a ball, wrap in plastic and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Cut leek lengthwise, rinse, shake dry and slice into thin rings. Rinse mushrooms, wipe with a paper towel and slice. Rinse thyme, shake dry and remove leaves. Rinse meat, pat dry and cut into small cubes.
Peel and mince garlic. Heat oil in a pan and sweat garlic until glassy. Add meat and fry. Add mushrooms and leeks, mix and deglaze with wine. Pour in broth and season with salt, pepper and thyme. Simmer for about 10 minutes over medium heat. Stir in mustard and crème fraîche. Season again.
Thinly roll out dough on a floured surface. Cut out 4 circles, about 8 cm (approximately 3 1/4 inched) each. Pour filling into 4 ovenproof ramekins and top each with a piece of dough. Sprinkle dough with melted butter and 2 small sprigs of thyme. Bake until golden brown, about 25-30 minutes. Remove and serve immediately.
