Ingredients
2 chicken breast
2 leeks
2 cloves garlic
pinch salt
pinch black pepper
60 gram butter
2 tbsp flour
100 mlwhite wine
1 tbsp oregano
500 mL chicken broth
½ cup creme fraiche
1 sheet puff pastry
1 egg
Directions
Step 1
Dice the Chicken breasts then brown in a pan and add salt and black pepper . Once browned put in a bowl and set aside
2 chicken breast
pinch salt
pinch black pepper
Step 2
Slice the leeks lengthways and wash thoroughly then chop up and saute in the same pan with garlic and a dash of wine
100 mlwhite wine
2 leeks
2 cloves garlic
Step 3
In a pot add butter and whisk in the flour then slowly pour the hot chicken broth and whisk until a smooth creamy sauce is made
60 gram butter
2 tbsp flour
500 mL chicken broth
Step 4
Add the chicken to the leeks and the creamy sauce then stir in 1/2 cup creme fraiche add some salt and pepper to taste if it needs it then place in a baking dish and top with the puff pastry then brush with beaten egg and pierce several times with a fork to let the air out while cooking. cook at 425 f until golden brown about 40 minutes
1 egg
pinch salt
pinch black pepper
½ cup creme fraiche
1 sheet puff pastry
