Chicken and leeks slowly simmered in a smooth creamy sauce then all topped off with a flaky puff pastry crust. A nice big pie in a casserole dish.
Used different ingredients. I replaced the Chicken breast with chicken thighs (all fat removed) which stayed moist and leftovers the following night were delicious. I also added fresh sage, thyme & oregano to the sauce before adding the chicken & leeks. Instead of puff pastry I used 4 - 5 sheets of filo pastry scrunched up on top and sprayed lightly with canola spray. Delicioso! - 19 Jun 2011
Im answer to AussieGal's? mix the chicken stock and the milk together add to the butter and flour that has been cooked off ( stirring every thing well as you go) add 1/4cup stir till aborbed repeat. Once that is done then add the wine if using as it is not a nessasary ingrediant only the amount of liquid. This will make you a nice roux sauce. Another word for white sauce. I then add the chicken ect. some cooked capsicim/peas/corn adds to the overall dish. Enjoy - 02 Jun 2011
fussy Husband loves it. I have tweaked the recipe by using chicken thighs and filo pastry. see my tweak above. - 19 Jun 2011