Freddy Forster served up a tasty chicken and leek pie with dauphinoise potatoes on Steph’s Packed Lunch.
The ingredients for the pie filling are: 500g chicken thigh, boneless and skinless, 50g unsalted butter, Drizzle of vegetable oil, ½ onion, peeled and diced, 150g leeks, diced, 150g button mushrooms, quartered, 1 tbsp plain flour, 50ml white wine, 200ml chicken stock and 1 tin chicken soup.
For the dauphinoise topping: 500ml double cream, 150ml full fat milk, Sprig of thyme, 2 cloves of garlic, 3 large potatoes, 50g Gruyere cheese, grated and 2 tbsp chives, chopped.
See more chicken recipes in the book titled: Anti-Inflammatory Chicken Cookbook: 350 Chicken Recipes, Sides, and Sauces to Heal Your Immune System and Fight Inflammation, Heart Disease, … and More! available from Amazon now.
Related Posts
Freddy Forster braised lamb shank with pasta recipe on Steph’s Packed Lunch
Freddy Forster baked potato pie with cream sauce and glazed carrot recipe on Step’s Packed Lunch
Freddy Forster chilli beef stuffed aubergine recipe on Steph’s Packed Lunch
Freddy Forster braised beef cheeks with red wine gravy recipe on Steph’s Packed Lunch
Freddy Forster slow roasted shoulder of lamb with a crispy potato salad recipe on Steph’s Packed Lunch
Freddy Forster spring lamb stew with vegetables and rice recipe on Steph’s Packed Lunch
Freddy Forster ultimate club sandwich with aubergine, kimchi and sauerkraut recipe on Steph’s Packed Lunch
Freddy Forster tandoori chicken with fragrant rice recipe on Steph’s Packed Lunch
Freddy Forster chicken supreme with mushrooms and broccoli recipe on Steph’s Packed Lunch
Freddy Forster chicken schnitzel recipe on Steph’s Packed Lunch