Poultry

Chicken Leek Pie

Portions2 peopleChangeTiming 35 minsView
Ingredients10 IngredientsViewSwitzerland100 % localView
  • 100  grams champignons
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  • 200  grams chicken breast
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  • 0.5  teaspoon dried oregano
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  • 2  eggs
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    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 1  clove fresh garlic
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  • 2  stalks leek
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  • 1.5  tablespoons rapeseed oil
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  • 0.5  teaspoon salt
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  • 1  tablespoon wheat flour
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  • 90  millilitres whole milk
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Preheat the oven to 180 degrees Celsius top and bottom heat
Peel 1 clove fresh garlic and finely dice them
Cut 200 grams chicken breast into cubes of around 2 cm and season with the garlic, 0.5 teaspoon dried oregano and 0.25 teaspoon salt
Wash 2 stalks leek and 100 grams champignons and cut them into slices of about 0.5 cm
Add 1.5 tablespoons rapeseed oil to a medium-sized frying pan and heat up over high heat until the oil is hot
Add the chicken cubes to the frying pan and fry them for about 2 minutes
Line a round cake tin with baking parchment
Flip the chicken cubes and fry them for an additional 3 minutes until they are well browned
Add 2 eggs, 90 millilitres whole milk, 1 tablespoon wheat flour and 0.25 teaspoon salt into a large bowl and mix everything well
Add the leek to the chicken and sauté for about 3 minutes while stirring occasionally
Add the champignons to the frying pan and fry the mixture for 2 minutes
Transfer the chicken vegetables mixture into the bowl and stir the content
Fill the pie dough into the round cake tin and bake it in the pre-heated oven at 180 degrees Celsius for about 15 minutes
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Chicken Leek Pie

Leek Recipes

Two pieces of chicken leek pie on a white plate with green salad leaves
Timing 35 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 100  grams champignons
  • 200  grams chicken breast
  • 0.5  teaspoon dried oregano
  • 2  eggs
  • 1  clove fresh garlic
  • 2  stalks leek
  • 1.5  tablespoons rapeseed oil
  • 0.5  teaspoon salt
  • 1  tablespoon wheat flour
  • 90  millilitres whole milk

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Tools

  • 1 medium-sized frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 large bowl
  • 1 round cake tin
  • 1 baking parchment

Chicken Leek Pie

Leek Recipes

Instructions

Preheat the oven to 180 degrees Celsius top and bottom heat
Peel 1 clove fresh garlic and finely dice them
Cut 200 grams chicken breast into cubes of around 2 cm and season with the garlic, 0.5 teaspoon dried oregano and 0.25 teaspoon salt
Wash 2 stalks leek and 100 grams champignons and cut them into slices of about 0.5 cm
Add 1.5 tablespoons rapeseed oil to a medium-sized frying pan and heat up over high heat until the oil is hot
Add the chicken cubes to the frying pan and fry them for about 2 minutes
Line a round cake tin with baking parchment
Flip the chicken cubes and fry them for an additional 3 minutes until they are well browned
Add 2 eggs, 90 millilitres whole milk, 1 tablespoon wheat flour and 0.25 teaspoon salt into a large bowl and mix everything well
Add the leek to the chicken and sauté for about 3 minutes while stirring occasionally
Add the champignons to the frying pan and fry the mixture for 2 minutes
Transfer the chicken vegetables mixture into the bowl and stir the content
Fill the pie dough into the round cake tin and bake it in the pre-heated oven at 180 degrees Celsius for about 15 minutes