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🍽️ Chicken and Leek Pie with Mushrooms

1013 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Mix the flour with half a teaspoon of salt.
  2. 2. Take about one-third of the flour mixture and stir it with 40 milliliters of cold water to form a paste.
  3. 3. Distribute the margarine in small flakes over the remaining flour mixture.
  4. 4. Rub the margarine into crumbs using your fingers.
  5. 5. Knead both masses together into a smooth dough.
  6. 6. Place the dough in the refrigerator for about 45 minutes.
  7. 7. Wash the chicken breast fillet and pat it dry with kitchen paper.
  8. 8. Cut the chicken meat into small cubes.
  9. 9. Clean the mushrooms and chop them finely.
  10. 10. Clean the leek and cut it into rings.
  11. 11. Wash the leek rings thoroughly in a sieve.
  12. 12. Heat the butter in a pot.
  13. 13. Fry the chicken meat in it until lightly browned.
  14. 14. Add the leek and mushrooms and fry them as well.
  15. 15. Season the mixture generously with salt and pepper.
  16. 16. Stir in the cream and crème fraîche.
  17. 17. Let the filling simmer at low heat for about 10 minutes.
  18. 18. Preheat the oven to 200 degrees Celsius fan-assisted.
  19. 19. Distribute the pot contents in a baking dish.
  20. 20. Whisk the egg yolk with two tablespoons of water.
  21. 21. Brush the edge of the baking dish with the egg yolk and water mixture.
  22. 22. Dust the work surface with flour.
  23. 23. Roll out the dough on the floured surface so that it is large enough for the dish.
  24. 24. Cover the dish with the dough.
  25. 25. Press the edges of the dough firmly.
  26. 26. Bake the pie in the oven for about 25 minutes.
  27. 27. Remove the pie when the pastry top is golden brown.
  28. 28. Wash the broccoli.
  29. 29. Divide the broccoli into small florets.
  30. 30. Cook the broccoli in a little boiling salted water for 3 to 5 minutes.
  31. 31. Cover the broccoli while cooking.
  32. 32. Serve the broccoli together with the pie.

Nutrition per serving