- Prep
- 30 min
- Cook
- 50 min
- Total time
- 80 min
- Yield
- 8 servings
- Difficulty
- Medium
- Calories
- 430 kcal
Quick summary
“A rustic pie with a flaky base and edges filled with shredded chicken breast wrapped in a leek, onion, nutmeg, and fresh cream béchamel. Gratinated with thick parmesan cheese and thyme leaves.”
What you need to know
- The roux made with butter, flour, and warm milk thickens the filling, preventing the puff pastry from becoming soggy underneath.
- The thinly sliced leek, slowly sautéed, imparts a subtle vegetal sweetness that complements the chicken.
- The folded edges of puff pastry brushed with beaten egg grow flaky and golden in the medium oven.
Ingredients
Main
- grams Cooked and shredded chicken breast
- unidades médias Leek (thinly sliced)
- unidade média Chopped onion
- tablespoons Unsalted butter
- tablespoons All-purpose flour
- ml Whole milk (hot)
- ml Fresh cream
- pinch Noz-moscada ralada
- taste Salt and black pepper
- tablespoon Extra virgin olive oil
- package (300g) Massa folhada laminada
- unit Slightly beaten egg
- grams Coarsely grated parmesan cheese
- tablespoon Fresh thyme (leaves)
Instructions
Principal
- Prepare the Leeks: In a wide pot, heat the olive oil and 1 tablespoon of butter. Sauté the chopped onion until translucent, about 3 minutes. Add the sliced leek and saute over low heat for approximately 8-10 minutes, until it is very soft and sweet.
- Create the Roux: Add the remaining tablespoon of butter to the pan with the sautéed leeks. When melted, add the wheat flour, stirring constantly for 1 minute to cook the flour. This is the crucial point for a lump-free sauce with an ideal texture.
- Add the Liquid: Incorporate the hot milk gradually, stirring vigorously with a whisk to avoid the formation of lumps. Continue cooking over medium heat, stirring until the sauce thickens slightly. The professional technique is to incorporate the hot milk little by little.
- Finish the Creamy Filling: Remove from heat and add the fresh heavy cream, shredded chicken, nutmeg, salt, and black pepper to taste. Mix well so that all the flavors incorporate. Ajuste os temperos, se necessário. Let the filling cool down.
- Prepare the Dough and Fill: Preheat the oven to 180°C (medium temperature). Roll out the puff pastry on a baking sheet lined with parchment paper or a baking dish. Pour the warmed filling over the dough, spreading evenly. The most important tip is not to overload the dough, leaving a 2-3 cm border.
- Fold and Brush: Fold the edges of the puff pastry over the filling, creating a rustic edge. Brush the surface of the dough with the beaten egg to ensure a beautiful golden color. Spread the grated parmesan cheese and fresh thyme over the dough and the edges.
- Bake the Pie: Bake in a preheated oven for 35 to 45 minutes, or until the puff pastry is golden and crispy and the filling is bubbling. Monitor so it doesn't brown too much. The most common mistake is not baking long enough, resulting in a pale and soft crumb.
- Sirva: Remove from the oven and let the pie rest for 5 to 10 minutes before slicing and serving. This resting time helps to stabilize the filling and facilitates cutting into perfect portions. Serve with a fresh green salad.
Chef's tips
- Let the chicken filling cool for 20 minutes before placing it on the puff pastry so it doesn't melt the butter.
- Keep the puff pastry refrigerated until the moment of rolling it out on the baking sheet to ensure crispy layers.
- Bake at 180°C until the bottom of the crust is dry and golden and the parmesan cheese is bubbling on the surface.
Variations
- Add 1 cup of butter-sautéed cremini mushrooms along with the leek sauté.
- Add steamed green corn or fresh peas to add points of color and sweetness to the filling.
- Sprinkle white sesame seeds or poppy seeds over the brushed edges of puff pastry.
Substitutions
- The laminated puff pastry can be substituted with traditional butter pie dough (pâte brisée).
- Cooked chicken breast can be substituted with shredded boneless chicken thighs or leftover roast chicken.
- Coarsely grated Parmesan cheese can be replaced by grated Gruyère or Emmental cheese.
How to store
Conserve em vasilha fechada na geladeira por até 3 dias. Para reaquecer mantendo a massa folhada crocante, coloque no forno pré-aquecido a 170°C por 12 minutos; evite o uso de micro-ondas.
Can it be frozen?
Freeze the already baked and cold pie wrapped in aluminum foil and an airtight bag for up to 60 days. To consume, heat directly in the oven at 180°C for 20 to 25 minutes without defrosting.
What to serve with
Pairs perfectly with a green salad of noble leaves with mustard vinaigrette, white rice, and Chardonnay white wine.
Frequently asked questions
Can I use the dark green part of the leek in this pie?
Use the white and light green part which are soft and sweet; the dark green leaves are too fibrous for the filling, being more suitable for making vegetable stocks.
Do I need to pre-bake the puff pastry before adding the chicken?
In this rustic assembly with folded edges, pre-baking is not necessary; the dough bakes completely together with the creamy filling in the 50 minutes in the oven.
Should the chicken be shredded very finely or into larger pieces?
Shred the chicken into medium strips to preserve the meaty texture of the protein contrasting with the velvety creaminess of the leek sauce.
How to prevent the base of the puff pastry from being raw and soft?
Place the completely cold filling over the dough, bake on the lower rack of the oven at 180°C, and make sure the metal baking pan conducts heat quickly to the base.
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