Step 1: Prepare the Filling. Sauté the Leeks: In a large frying pan, melt the butter over medium heat. Add the sliced leeks and cook until soft, about 5-7 minutes. Cook the Chicken: Increase the heat slightly, add the chicken pieces, and cook until they start to brown.. Put the potatoes, mustard, thyme, and cheeses in the bowl. Put some salt and pepper on it. Using a pie tube, put the filling in the middle of a 25 cm/10 in pie dish. Wait for it to cool down. Get the flour out of the cupboard and into a bowl. Make small shreds of the butter and veggie fat and mix them into the flour.
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Add the garlic and cook until the leeks and onion are tender but not browned, and any excess liquid has evaporated.d. Season with pepper and salt. Sprinkle over the flour and stir for 1 to 2 minutes, then add the stock while stirring slowly. Stir the ham, crème fraîche, and mustard together.r.. Directions. Preheat the oven to 200c/180c Fan/Gas 6. Melt the butter in a thick bottomed pan on a low heat and add the sliced leeks. Sweat the leeks off for 2/3 minutes and add the garlic, let this cookout for a further 1 minute. Add the flour and stir to combine with the leeks and form a roux.
