A quick weeknight meal that looks like you have been cooking all day. The best part is you can make this in pretty much any shape you desire. In a round or square pan, in individual ramekins, or even as simple hand pies. This is good eaten hot or at room temp.
2 1/5 lbs shredded cooked chicken
4 T butter
2 leeks, sliced thinly
1 shallot thinly sliced
2 T vermouth (if desired, but it’s worth it)
2 T AP flour
Zest of 1/2 lemon
3 T chopped parsley
3 T crème fraiche
2 cups chicken stock
-Preheat oven to 390F
-Cook shallot and leek in butter over medium heat until completely soft
-Add flour, cook while stirring for 3 minutes.
-Add vermouth and stir until dry
-Slowly add chicken stock while stirring to ensure consistency stays smooth
-Taste for seasoning
-Add chicken, parsley, lemon zest to the leek mixture off of the heat
-Fill a pie dish, top with puff pastry and egg wash
(Alternative, put mixture in dish and top with puff pastry, fill ramekins with mixture and top with pastry, or cut puff pastry into rounds then add filling to the middle, fold over and seal pastry. )
-Bake for 30-35 minutes
-Enjoy!
