For the pastry: 250 g flour (or gluten free flour + 1 tsp xanthan gum), 120 g butter, 2 eggs.
For the pastry: Beat the 2 eggs. Add the flour and butter.
Cut the chicken into cubes and brown it in a pan with a tbsp oil.
Chicken, ham, leek and potatoes pie
Ingredients: 400 g chicken breasts, 140 g ham, 8 potatoes, 2 leaks, 1 tbsp corn flour, 400 ml chicken stock, 2 tbsp crème fraiche.
For the pastry: 250 g flour (or gluten free flour + 1 tsp xanthan gum), 120 g butter, 2 eggs.
For the pastry: Beat the 2 eggs. Add the flour and butter.
Mix everything together into a dough. Wrap in cling film and chill for 30 min.
Preheat the oven at 180 C.
Cut the chicken into cubes and brown it in a pan with a tbsp oil.
Cut the ham into cubes and place it in an oven dish.
Add the chicken when golden.
In the same pan, add the chicken stock, corn flour and leaks. Cook until the leaks are softened and the sauce is thick.
Stir in the crème fraiche.
Pour the mix on top of the meats.
Roll the pastry and cover the pie filling. Brush with milk.
Bake for 35 - 40 min, until golden on top.
Let it cool down before serving.
For the pastry: 250 g flour (or gluten free flour + 1 tsp xanthan gum), 120 g butter, 2 eggs.
For the pastry: Beat the 2 eggs. Add the flour and butter.
Cut the chicken into cubes and brown it in a pan with a tbsp oil.