Ingredients

  • 500 g of diced chicken breast fillet
  • 1 pinch * salt and pepper to taste
  • 2 tablespoons flour
  • 2 big cut leek slices
  • 2 of sliced ​​celery stalk
  • 150 g butter
  • 1 teaspoon of chopped fresh parsley to taste curly *
  • 2/3 cup milk
  • 1 cup cream
  • 1 egg
  • 1 sheet puff pastry

Method

  • STEP 1 Preheat oven to 200 ° C.
  • STEP 2 Toss chicken in flour with salt and pepper.
  • STEP 3 Melt half the butter and saute the leeks and celery until soft. Place in a bowl.
  • Step 4 Melt the remaining butter and cook the chicken until golden brown.
  • STEP 5 Add leeks and celery mix for chicken and return to heat.
  • STEP 6 Add the cream, milk and parsley.
  • STEP 7 Combine and simmer for 5 minutes. Check the seasoning to taste.
  • STEP 8 Put the filling in a pie dish and cover with puff pastry.
  • STEP 9 Beat the egg and brush over dough.
  • STEP 10 Bake for 20-25 minutes until the pastry is golden.

Notes

You can also add a little 'of garlic and / or fungi when saute the leeks and celery, and a cube chicken soup when you add the milk and cream.