Chicken Pot Pie

Ingredients

• 4 sheets puff pastry (about 10x10 cm, frozen)
• 4 chicken breast fillets (about 140 g each)
• 300 ml Vegetable broth
• 1 stalk leeks
• 1 Garlic clove
• 1 tbsp Sunflower oil
• 1 tbsp butter
• 1 tbsp spelt whole‑grain flour
• 200 ml heavy cream (30%)
• Salt
• Pepper
• 2 egg yolks

Instructions

1. 1.

   Let the puff pastry thaw. Wash and pat dry the chicken breast fillets, then simmer them in hot broth over low heat for 15 minutes covered; remove and let cool. Clean the leeks, wash, quarter lengthwise and cut crosswise into strips. Peel and chop the garlic.

2. 2.

   Preheat the oven to 200 °C (convection).

3. 3.

   Heat oil and butter in a pan and sauté the leeks and garlic over low heat for 2–4 minutes. Sprinkle flour on top and stir briefly until lightly browned. Gradually whisk in 180 ml cream with 50 ml of the chicken cooking liquid, bring to a boil, season with salt and pepper, then remove from heat. Dice the cooled chicken into small cubes and add to the leek sauce. Stir in one egg yolk.

4. 4.

   Fill oven‑proof ramekins with the chicken‑leek mixture. Cut four circles from the puff pastry (about 1 cm larger than the ramekins). Optionally cut decorative shapes from the remaining dough. Place the pastry circles on top of each filled ramekin, pressing firmly around the edges. Decorate the tops with leftover dough pieces. Beat the remaining egg yolk with cream, brush it over the pastry tops and prickle several times with a fork. Bake the pies on the middle rack for 25–30 minutes until golden brown.