- 1 cup red potatoes cut into chunks
- 6 tbs butter
- 1 skinless chicken breast
- 1 small leek cut into chunks
- 1/2 cup carrots cut into chunks
- 1/2 cup chopped mushrooms
- 2 1/2 tbs flour
- 1 1/4 cup milk
- 1 tbs Dijon mustard
- 2 tbs chopped sage
- Puff pastry
- Salt/ pepper
2. In saute pan melt 3 tbs butter and cook chicken on both sides until nice and brown. Set aside and cut into chunks.
3 In same skillet toss in leek, mushrooms, and carrots and saute until tender.
4. Stir in flour and cook until thickens up. Gradually stir in milk and slowly bring to a simmer.
5. Mix in the mustard, sage, and the drained potatoes. Salt and pepper to taste.
6. Meanwhile in a round baking dish line the bottom with one sheet of puff pastry.
7. Pour mixture into the pie dish. Cover with another sheet of puff pastry and cut holes in the top.
8. Brush some butter over the top and cook for roughly 45 minutes.
Cook Time: 60 minutes
Serves: 4+
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