This is great with left overs from a roast chicken, though you can of course cook the chicken from scratch if you prefer it.
- two leeks
- 1 clove of garlic
- 2 table spoons of olive oil
- 20 gr of butter
- 100 gr diced bacon or ham
- left over roast chicken (whatever you have)
- frozen peas (to taste - we added a couple of handfuls)
- salt (a pinch)
- ready made puff pastry
- 1 egg beaten
- two spoonfuls of creme fraiche or double cream
Preheat the oven at 200 degrees.
In a shallow pan heat the olive oil and butter. Add the leak cut in rounds and the garlic (in slices). Let it cook over a low heat until the leaks become translucent. Add the bacon. Increase the heat to medium and add the chicken (cut in chunks) and then the peas. Add the salt. Let it all cook for 5 minutes. Add the cream and let it bubble up for a could of minutes.
Put the chicken and leek mixture into a pie dish. Cover it with the ready rolled puff pastry. Prickle it all over with a fork and paint it with the beaten egg so that it gets a nice golden colour. Put the dish into the oven and after 20 minutes it should be ready.