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Leeks
Chicken, mushrooms and leeks pie
Author:
Les Cultures de chez nous
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Preparation
25
Baking
25
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
454 gr (1 pound) of boneless chicken, half breast or thigh
30 ml (2 tablespoons) of vegetable oil
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
454 gr (1 pound) of minced mushrooms
15 ml (1 tablespoon) of tarragon
30 ml (2 tablespoons) of all-use flour
180 ml (3/4 cup) of chicken broth
2 ml (1/2 teaspoon) of salt
Pepper
1 commercial shortcrust (22/9 inches), thawed
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Chicken, mushrooms and leeks pie
From
Sep 25
to
Jan 01
Preparation
Slice chicken into cubes of 2 cm (3/4 inch). In a large non-adhesive pan or casserole, heat 15 ml (1 tablespoon) at medium high heat. Cook chicken for 3 to 4 minutes, until lightly brown but the flesh still a bit pink. With the help of a spoon, set chicken in an oven bake safe plate of 1,5 liter (6 cups) or in a deep pie plate.
In the same pan, add remainings of oil and heat at medium heat. Fry sliced leeks, mushrooms and tarragon for 2 to 3 minutes. Cover and cook 3 minutes, or until vegetables softens. Spread flour and mix. Add chicken broth few drops at a time while stirring. Salt and pepper. Bring to a boil and stir for about 3 minutes, until the sauce thickers. Then with a spoon, pour over chicken.
Turn upside down the thawed puff pastry over the plate, press and pinch all around. Set 3 to 4 slit on top of the pastry. Bake in preheated oven at 425 °F (220 °C) for 20 to 25 minutes until the prepration starts boiling and the pastry browns.
Chef's notes
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