Chicken and leek pie
4 chicken breasts
ham (how much you like)
bacon (how much you like)
4 big potatoes
150ml (5fl oz) white wine
150ml (5fl oz) chicken stock
1 tbsp crème fraîche
300g puff pastry sheet
salt and pepper
Fry chopped chicken, ham and bacon.
…chop the leek and fry for few minutes
…stir the chicken, ham and bacon into the leeks and season.
Add crème fraîche, wine and chicken stock and stir, then cook for few minutes. Season again if needed.
Chop potatoes and cook them for 5 minutes.
Spoon into a baking dish.
Slap the pastry on the dish, press down edges, trim any excess. Brush pastry with beaten egg or milk.
Preheat the oven to 200C ( 392 F), and bake for 30 minutes or until the crust is golden brown.
Bon appetit :)