Chicken Leek Casserole

Ingredients

• 200 g puff pastry (frozen)
• 2 tbsp roasted bacon cubes
• flour (for rolling)
• 700 g leek
• 350 g Chicken breast fillet
• 1 Carrot
• 1 Garlic clove
• 2 tbsp oil
• 75 ml dry white wine
• 500 ml poultry broth
• Salt
• Pepper
• egg yolk (for brushing)

Instructions

1. 1.

   Let the puff pastry thaw. Sprinkle half of it with roasted bacon cubes, place the other sheet on top, and roll out to 1 cm thickness on a lightly floured surface. Cut 4‑5 cm circles with a round cutter.

2. 2.

   Clean, wash, and slice the leeks into 2 cm rings. Chop the chicken into pieces, then roughly dice with a knife. Peel the carrot and cut into very thin slices. Peel the garlic, finely chop it, and sauté in hot oil in an oven‑proof pan. Add the chicken and brown, add the leeks and cook briefly, pour in wine and reduce. Add broth and season with salt and pepper. Distribute the pastry circles over the stew, brush with egg yolk, and bake under high heat for about 10–15 minutes.