Name: Chicken pie
Prep time: 1 h 16 min
Cook time: 1 h 13 min
Total time: 2 h 29 min
Yield: 6 people
Cuisine: French
Ingredients: 4 leeks; 300 g mushrooms; 300 g chicken breast; 1 shallot; 3 tablespoons olive oil; ½ lemon; 3 tablespoons olive oil; 125 g small pieces of bacon; 1 tablespoon goose fat; 1 chicken stock cube; 150 ml water; 5 hard-boiled eggs; 150 g puff or flaky pastry (pâte feuilletée); 20 g beaten egg; Salt; Pepper

For 6 people, you will need:

1 4 leeks
2 300 g mushrooms
3 300 g chicken breast
4 1 shallot
5 3 tablespoons olive oil
6 ½ lemon
7 3 tablespoons olive oil
8 125 g small pieces of bacon
9 1 tablespoon goose fat
10 1 chicken stock cube
11 150 ml water
12 5 hard-boiled eggs
13 150 g puff or flaky pastry (pâte feuilletée)
14 20 g beaten egg
15 Salt
16 Pepper
Total weight: 2,375 grams

Step by step recipe

Step 1 - ⌛ 20 min.

Prepare 4 leeks.

Step 2 - ⌛ 20 min.

Prepare and cut into small 300 g mushrooms pieces.

Step 3 - ⌛ 5 min.

Cut 300 g chicken breast into medium-sized chunks.

Step 4 - ⌛ 1 min.

Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add 1 shallot chopped, salt and pepper. Leave to cook for 1 minute without colouring.

Step 5 - ⌛ 10 min.

Add the mushrooms and cook until they are soft.

Step 6 - ⌛ 1 min.

When the mushrooms are cooked, salt and pepper, then add the juice of ½ lemon.

Set aside.

Step 7 - ⌛ 5 min.

Using the same pan, heat 3 tablespoons olive oil and add the chopped leeks.

Cook uncovered until they are just done, then salt and pepper.

Set aside.

Step 8 - ⌛ 7 min.

Use the same pan to fry 125 g small pieces of bacon lightly.

Set aside.

Step 9 - ⌛ 5 min.

Still using the same pan, melt 1 tablespoon goose fat. When smoking hot, add the chicken pieces.

Fry rapidly until browned all over.

Step 10 - ⌛ 15 min.

Mix 1 chicken stock cube and 150 ml water to make a chicken stock. Add this to the pan and cook the chicken pieces gently in the stock (this method is called braising), uncovered.

If you can, use the juices from cooking poultry.

Step 11 - ⌛ 5 min.

Preheat the oven to 430°F (220°C).

Choose a gratin or pie dish and spread a layer of mushooms in the bottom.

Add the bacon on top.

Step 12 - ⌛ 3 min.

Then add a layer of leeks.

Step 13 - ⌛ 3 min.

A layer of chicken.

Step 14 - ⌛ 3 min.

And a layer of sliced hard-boiled eggs.

Pour any remaining chicken stock over the top.

Step 15 - ⌛ 3 min.

Roll out the puff pastry to make a lid and pierce 2 holes, which will act as vents to let the steam escape.

Step 16 - ⌛ 5 min.

Trim off the overhanging pastry around the edge and tuck the pastry into the dish.

Step 17 - ⌛ 5 min.

Use the trimmings to make decorations to stick on the top.

Step 18 - ⌛ 3 min.

Glaze the pastry.

Step 19 - ⌛ 30 min.

Bake until the puff pastry is nicely browned.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=9 %	6 g RDI=2 %	11 g RDI=16 %	148 kcal RDI=7 %	621 kJ RDI=7 %
Per person	23 g RDI=36 %	23 g RDI=9 %	45 g RDI=61 %	586 kcal RDI=29 %	2,453 kJ RDI=29 %
Whole recipe	140 g RDI=215 %	138 g RDI=52 %	268 g RDI=368 %	3,516 kcal RDI=176 %	14,720 kJ RDI=176 %