Tourte Au Poulet Et Poireaux Belge (belgian Chicken And Leek Pie)
This Tourte au Poulet et Poireaux Belge, or Belgian Chicken and Leek Pie, is a classic dish from Belgian cuisine that is perfect for a cozy family dinner or a special gathering.
Ingredients
- 2 sheets of puff pastry
- 500g chicken breast, diced
- 2 leeks, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 200ml chicken broth
- 100ml heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, sliced leeks, and minced garlic. Cook until the vegetables are soft.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes.
- Pour in the chicken broth and heavy cream, stirring constantly until the sauce thickens.
- Return the cooked chicken to the skillet and stir to combine. Season with salt and pepper to taste.
- Line a pie dish with one sheet of puff pastry. Pour the chicken and leek filling into the dish. Cover with the second sheet of puff pastry, sealing the edges. Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
- Let the pie cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Pie dish Skillet Baking sheet
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Tourte au Poulet et Poireaux Belge with a side of mixed greens and a glass of Belgian beer for a complete meal.
Tips & tricks
For a time-saving option, use store-bought rotisserie chicken and pre-made puff pastry.
Cost
$20