Leek and Chicken Pie

Ingredients

• 150 g flour
• 1 pinch salt
• 75 g butter
• 0.5 stalk leeks
• 100 g mushrooms
• 2 stems thyme
• 300 g chicken breast fillet (ready to cook, skinless)
• 1 Garlic clove
• 1 tbsp Olive Oil
• 75 ml dry white wine
• 100 ml poultry stock
• Salt
• black pepper (ground)
• 1 tsp medium-hot mustard
• 1 tbsp Crème fraîche
• flour (for the work surface)
• 30 g melted butter
• 8 small thyme sprigs

Instructions

1. 1.

   Mix flour and salt, sift onto a work surface, create a well in the center and spread butter around it. Roughly chop all ingredients with a knife and quickly knead by hand into a smooth dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat oven to 180°C fan. Slice leeks lengthwise, rinse, dry, clean and cut into thin rings. Clean mushrooms, wipe with kitchen paper and slice. Wash thyme, dry and strip leaves. Rinse chicken, pat dry and dice into small cubes.

3. 3.

   Peel garlic, finely chop and sauté in a hot pan with oil until translucent. Add chicken and brown all sides. Mix in mushrooms and leeks, cook briefly, deglaze with wine. Pour in stock, season with salt, pepper and thyme, simmer over medium heat for about 10 minutes. Stir in mustard and crème fraîche, taste again.

4. 4.

   Roll dough thin on a floured surface and cut into 4 circles (about 8 cm). Spoon filling into four oven-safe tins (8 cm diameter) and cover each with a dough circle. Press edges together firmly and brush tops with melted butter. Top each with two small thyme sprigs and bake in the preheated oven for 25-30 minutes until golden brown. Remove and serve immediately.