Chicken and leek pot pies

5.0 2 ratings

Prep. 20 min

Total 1 h 15 min

8 portions

Ingredients

Pie filling

leeks (approx. 500 g)
2 - 3
water
400 g
Chicken stock paste (see Tips)
1 tbsp
fresh flat-leaf parsley leaves only
2 sprigs
dried bay leaf
1
skinless chicken thigh fillets cut into pieces (2-3 cm)
700 g
sea salt
¼ tsp
ground black pepper
½ tsp
carrots cut into pieces (1-2 cm)
200 g

White sauce

salted butter
50 g
plain flour
50 g
Dijon mustard
2 tbsp
fresh thyme leaves only
2 sprigs
sea salt
¼ tsp
ground black pepper
¼ tsp
pouring (whipping) cream
200 g
ready-made puff pastry (see Tips)
2 sheets
egg yolk beaten

Difficulty

easy

Nutrition per 1 portion

Sodium 641.5 mg

Protein 17.8 g

Calories 2306.8 kJ / 551.3 kcal

Fat 41 g

Fibre 4.9 g

Saturated Fat 20.6 g

Carbohydrates 38.1 g

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