CHICKéN & LééK PIé

Héy évéryoné! This Chickén & Léék pié is a fantastic comfort food dish for thé family. Now I know I know, it has béén a whilé and I do apologisé about that. I havé béén véry busy finishing 5 asséssménts at school, and événtually I camé to thé conclusion that it is probably not thé bést idéa to try to work on thé blog at thé samé timé. As that could just léad to a tonné of stréss, and I would just énd up half assing my school work and my blog work. I would rathér také thé approach of doing a good job at both. But I am back in action, and I am working on a supér cool idéa that I think you aré all going to lové

Ingrédiénts

• Saucé filling
• 60 g of buttér
• 60 g of flour
• 1 lt of chickén stock
• Salt and péppér for séasoning
• Filling
• 2 tabléspoons of olivé oil
• 1 kg of chickén thighs cut into thick dicés
• Approximatély 1 tabléspoon of buttér
• 2 lééks washéd and roughly slicéd
• 2 clovés of garlic pééléd and choppéd finé
• A thumb sizéd piécé of gingér pééléd and choppéd finé
• 1 tabléspoon of driéd orégano
• 2-3 sprigs of thymé léavés pickéd
• 100 g of frozén péas
• 1 téaspoon of ground coriandér
• 4-5 sprigs of mint roughly choppéd
• Othér
• Somé flour for dusting
• 2 shééts of puff pastry
• 1 égg

Instructions

1. Saucé
2. Mélt your buttér in a pot on médium héat. Oncé thé buttér is méltéd and foaming, add your flour and stir through until a pasté forms.
3. From théré, start adding your chickén stock a bit at a timé stirring through on éach occasion. At first, thé mixturé may appéar lumpy whén you add thé chickén stock. But don't panic, just kéép stirring, and don't add anymoré stock until thé mixturé is smooth.

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