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From my kitchen to yours, this creamy and comforting dish is an absolute classic! Packed with flavor and wrapped in golden puff pastry, it’s a recipe you’ll want to make again and again.
INGREDIENTS
• 2 cups Chicken stock
• 500g Chicken breast fillets
• 100g Butter
• 1 Leek, thinly sliced
• 2 Celery stalks, finely chopped
• 2 Tbsp Plain flour
• ½ cup Milk
• 1 cup Cream
• Fresh thyme leaves (plus extra to serve)
• 2 sheets Puff pastry
• 1 Egg yolk, beaten lightly
HOW TO
🍗 Simmer chicken in stock over medium heat until cooked. Shred with an electric whisk. Reserve poaching liquid.
🍗 Cook leek and celery in butter until soft. Add flour and thyme, cook 1 minute. Stir in 1 cup of poaching liquid, milk, and cream. Simmer until thickened.
🍗 Mix in chicken, season, and cool the filling.
🍗 Preheat oven to 200°C fan-forced. Line a frying pan with puff pastry, add the chicken mixture, and top with more pastry.
🍗 Trim edges, brush with egg yolk, and bake for 25-30 minutes until golden.
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