Ingredients
- 2 x Puff Pastry sheets
- 2 x chicken breast
- 1 white onion, chopped
- 2 carrots, diced
- 3 cloves garlic, finely chopped
- 2 tbsp olive oil
- 25 g Butter
- 2 leeks, trimmed, chopped and washed
Sauce:
- ¼ Cup Buckwheat flour
- 250 ml Chicken stock
- 1/2 cup of Oat milk
- black pepper
- Salt
- 1 Egg, beaten
- Preheat oven to 220°C
- Parboil the carrots for 5 minutes
- Heat the oil in a pan and fry the onion for 5 minutes until softened.
- Add the leeks and carrots and 2 tsp water, then cook for 3 to 4 minutes until tender
- Remove the onions, leeks, carrots from the pan and set aside.
- SAUCE – In a medium pan create the sauce,
- Add the butter to the pan and, when melted, stir in the flour. Cook until thickened, then gradually beat in the milk and egg until smooth and season with salt and pepper.
- Cut strips of raw chicken breasts into small pieces then in a large bowl, add the chicken and vegetables and pour over the sauce.
- Let the mixture sit and marinate for 60 minutes
- Line a pie dish with 1 packet of pastry, add the mixture and top with another packet, cutting around the excess.
- Make a vent in the top with a fork and brush with milk.
- Put the pie in the oven and bake for 25 minutes until golden brown
- ENJOY