Potato, Leek, and Chicken Pie with a Luxembourgian Twist

Ingredients

In this Luxembourgian adaptation, the traditional British Potato, Leek, and Chicken Pie is transformed into a galette. The pie filling remains the same, with tender chicken, creamy potatoes, and aromatic leeks, but instead of being encased in a traditional pastry crust, it is wrapped in a flaky galette crust. This change adds a touch of Luxembourgian influence to the dish, as galettes are a popular pastry in Luxembourg. We alse have the original recipe for Potato, Leek, and Chicken Pie, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the leeks and sauté until softened, about 5 minutes.
3. 3.
   Add the chicken to the skillet and cook until browned on all sides.
4. 4.
   Sprinkle the flour over the chicken and leeks, stirring to coat evenly.
5. 5.
   Gradually pour in the chicken broth and heavy cream, stirring constantly until the sauce thickens.
6. 6.
   Add the diced potatoes to the skillet and season with salt and pepper. Cook for an additional 5 minutes, until the potatoes are slightly tender.
7. 7.
   Transfer the chicken and potato mixture to a baking dish.
8. 8.
   Roll out the puff pastry sheet and place it over the baking dish, trimming any excess pastry. Brush the pastry with the beaten egg.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Leeks — Thoroughly wash the leeks to remove any dirt or sand trapped between the layers.
• Puff pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before rolling it out.

Tips & Tricks

• For a twist, add a sprinkle of Luxembourgian cheese, such as Gromperekichelcher, to the filling before baking.
• If you prefer a lighter version, you can use filo pastry instead of puff pastry.
• Serve the galette with a side of Luxembourgian green salad for a refreshing contrast.

Serving advice

Allow the galette to cool for a few minutes before serving to allow the filling to set. Serve it warm as a main course with a side salad or steamed vegetables.

Presentation advice

To make the galette visually appealing, brush the pastry with the beaten egg to achieve a golden brown color. You can also garnish the galette with fresh herbs, such as parsley or chives, before serving.