Chicken-leek pie with puff pastry crust

Name: Chicken-leek pie with puff pastry crust
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 2 Carrots; 1–2 stalks of celery; 1 medium onion; 2-3 stem(s) Thyme; 1 Branch rosemary; 1 collar flat leaf parsley; 1 (approx. 1.5 kg) ready-to-cook chicken; 1 Bay leaf; 1 TABLESPOON black peppercorns; 7-10 Tbsp Salt; 100 streaky smoked bacon; 3 (approx. 750 g) Leek sticks (leek); 1 TABLESPOON Oil; 40 g Butter or margarine; 40 g Flour; 150 g Fresh cream; 7-10 Tbsp Pepper; 4 discs (75 g each) frozen puff pastry; 1 egg (size M); 1 TEASPOON Whipped cream; 7-10 Tbsp Kitchen yarn

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

2 Carrots
1–2 stalks of celery
1 medium onion
2-3 stem(s) Thyme
1 Branch rosemary
1 collar flat leaf parsley
1 (approx. 1.5 kg) ready-to-cook chicken
1 Bay leaf
1 TABLESPOON black peppercorns
7-10 Tbsp Salt
100 streaky smoked bacon
3 (approx. 750 g) Leek sticks (leek)
1 TABLESPOON Oil
40 g Butter or margarine
40 g Flour
150 g Fresh cream
7-10 Tbsp Pepper
4 discs (75 g each) frozen puff pastry
1 egg (size M)
1 TEASPOON Whipped cream
7-10 Tbsp Kitchen yarn

Directions

1
Clean, wash and roughly cut carrots and celery into pieces. Peel and quarter the onion. Wash the thyme, rosemary and 1/2 bunch of parsley, shake dry and tie into a bouquet with kitchen string
2
Wash the chicken thoroughly inside and out and place in a large pot. Add vegetables, bouquet garni, bay leaf, peppercorns and approx. 2 tsp. salt. Pour on 2.5-3 litres of cold water until the chicken is covered. Bring to the boil, skim and simmer covered over a low heat for about 1 1/4 hours
3
Put the chicken on a plate and let it cool down. Pour the stock through a sieve and collect. Measure out 600 ml of stock. Cut bacon into cubes. Clean, wash and cut leek into rings. Heat oil in a pot, leave bacon in it, take it out. Melt the fat in the hot frying fat, fry the leek in it. Dust with flour and sweat briefly. Stir in chicken stock bit by bit and bring to the boil. Add bacon and simmer for 5-6 minutes while stirring. Wash the remaining parsley, shake dry and chop. Stir parsley and crème fraîche into the leek, season with salt and pepper. Leave to cool slightly
4
Defrost the puff pastry for about 20 minutes. Remove chicken meat from skin and bone. Cut meat into large pieces and place in an ovenproof dish (approx. 2 litres capacity; 21.5 x 21.5 cm, 6 cm high). spread leek and sauce on the meat and let it cool down
5
Place 3 puff pastry slices on top of each other and roll out to a square (approx. 24 x 24 cm). Moisten the edge of the tin with egg white, place the dough on top. Fold the dough inwards at the edges so that it lies there double. Press with a fork on the form
6
Separate the egg. Roll out remaining dough only slightly and cut out 5 petals. Stick the egg white on the pie and make a hole in the middle of the flower. Whisk the egg yolk and cream, brush the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes until the pie is golden brown. Before serving, let it cool down for about 5 minutes
7
Waiting time approx. 30 minutes