Chicken, leek and corn pie

Name: Chicken, leek and corn pie
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 portions
Ingredients: 4 sprigs fresh flat-leaf parsley; 1 brown onion; 300 g leeks; 50 g salted butter; 80 g plain flour; 250 g water; 2 tsp Chicken stock paste; 400 g chicken thigh fillets; 50 g pouring (whipping) cream; 300 g frozen corn kernels; salt; ground black pepper; 2 - 4 sheets puff pastry

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Arbeitszeit 20 Min

Gesamtzeit 1 Std. 15 Min

Portionen 6 portions

Zutaten

4 sprigs fresh flat-leaf parsley, leaves only
1 brown onion, peeled and cut into halves
300 g leeks, white and light green parts only (approx. 2 leeks), cut into pieces
50 g salted butter, cut into pieces
80 g plain flour
250 g water
2 tsp Chicken stock paste (see Tips)
400 g chicken thigh fillets, cut into pieces (3 cm)
50 g pouring (whipping) cream
300 g frozen corn kernels
salt, to season
ground black pepper, to season
2 - 4 sheets puff pastry (see Tips)

Nährwerte: pro 1 portion
Kalorien: 2677.7 kJ / 637.6 kcal
Protein: 23.2 g
Kohlenhydrate: 60.7 g
Fett: 32.2 g
Gesättigte Fettsäuren: 15.2 g
Ballaststoff: 7.9 g
Natrium: 675.5 mg