Ingredients

  • 1 T Olive oil
  • 1 kg Diced chicken breast
  • 2 Leeks
  • 1 stick Celery
  • 1 1/2 t Thyme
  • 1/2 t Lemon zest
  • 1/4 c Flour
  • 1 1/2 c Chicken stock
  • 3/4 c Cream
  • 400 g Potatoes
  • 1 t Dijon mustard
  • 150 g Feta
  • 2 sheets Puff pastry
  • 1 Eggs
  • 2 t Sesame seeds

Tofu works well in this as a substitute for chicken. Dry it out in the oven after cubing it and marinate in (vegetarian) chicken stock.

Instructions

  1. Trim, halve, wash, and slice 2 leeks. Chop 1 stick celery.
  2. Peel and dice 400 g potato.
  3. Fry 1 kg chicken and remove from pan.
  4. Sauté leek, celery, 1/2 t lemon zest, 1 1/2 t thyme.
  5. Stir in 1/4 c flour and slowly add 1 1/2 c stock.
  6. Add 3/4 c cream and potatoes.
  7. Bring to boil and then simmer on lower heat until potato is cooked, about 10 minutes.
  8. Add 1 t Dijon mustard, 150 g crumbled feta, chicken.
  9. Move mixture to a 6 c baking dish and cover with pastry. Baste with egg yolk and top with sesame.
  10. Cut slits in pastry and bake for 25 minutes.