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🍽️ English Chicken and Leek Pies

497 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 1 pinch salt
• 75 g butter
• 0.5 stalk leek
• 100 g mushrooms
• 2 sprigs thyme
• 300 g chicken breast fillet (kitchen-ready, skinless)
• 1 clove of garlic
• 1 tbsp olive oil
• 75 ml dry white wine
• 100 ml poultry stock
• salt
• pepper (from the mill)
• 1 tsp medium-hot mustard
• 1 tbsp crème fraîche
• flour (for the work surface)
• 30 g melted butter
• 8 small thyme sprigs

Instructions

1. 1. Mix the flour with the salt.
2. 2. Pile the flour mixture onto a clean work surface.
3. 3. Press a well into the center of the flour mound.
4. 4. Distribute the butter pieces around the well.
5. 5. Chop all ingredients with a knife until they look crumbly.
6. 6. Work the mixture quickly with your hands into a smooth dough.
7. 7. Shape the dough into a ball.
8. 8. Wrap the dough ball in cling film.
9. 9. Let the dough rest in the refrigerator for 30 minutes.
10. 10. Preheat the oven to 180 degrees Celsius fan-assisted.
11. 11. Cut the leeks lengthwise.
12. 12. Blanch the leeks briefly with hot water.
13. 13. Shake the leeks dry.
14. 14. Remove the tough ends and any dirty parts from the leeks.
15. 15. Slice the leeks into thin rings.
16. 16. Clean the mushrooms.
17. 17. Wipe the mushrooms with a kitchen cloth.
18. 18. Slice the mushrooms.
19. 19. Wash the thyme.
20. 20. Shake the thyme dry.
21. 21. Strip the thyme leaves from the stems.
22. 22. Wash the meat.
23. 23. Pat the meat dry with kitchen paper.
24. 24. Cut the meat into small cubes.
25. 25. Peel the garlic.
26. 26. Finely chop the garlic.
27. 27. Heat oil in a pan.
28. 28. Sweat the garlic until translucent in the hot oil.
29. 29. Add the meat to the pan.
30. 30. Fry the meat on all sides.
31. 31. Fold in the mushrooms and leeks.
32. 32. Fry the mixture briefly.
33. 33. Deglaze the pan with the wine.
34. 34. Pour in the stock.
35. 35. Season the filling with salt, pepper, and thyme.
36. 36. Simmer the filling over medium heat for about 10 minutes.
37. 37. Stir the mustard into the filling.
38. 38. Stir the crème fraîche into the filling.
39. 39. Taste the filling again and adjust seasoning.
40. 40. Dust the work surface with flour.
41. 41. Roll out the dough thinly.
42. 42. Cut out four circles, each about 8 centimeters in diameter.
43. 43. Divide the meat filling among four ovenproof ramekins.
44. 44. Cover each ramekin with a circle of dough.
45. 45. Press the dough edges firmly.
46. 46. Brush the dough surface with melted butter.
47. 47. Place two small thyme sprigs on each pie.
48. 48. Bake the pies in the preheated oven for 25 to 30 minutes until golden brown.
49. 49. Remove the pies from the oven.
50. 50. Serve the pies immediately.

Nutrition per serving

• kcal: 497
• Protein: 25 g · Fett/Fat: 28 g · Carbs: 32 g