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Leek and Whole Grain Mustard Chicken Pie Crumble

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  • Author: Delphine Fortin
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 servings 1x
  • Category: Main dish

Both rustic and elegant leek and whole grain mustard chicken pie crumble.

Ingredients

Crumble topping:

  • ½ cup (120g) butter, at room temperature
  • ¾ cup (90g) all-purpose flour
  • 3.5 oz (100g) freshly grated parmesan cheese
  • 1 ½ cup breadcrumbs

Chicken and sauce:

  • 2 ½ lbs chicken breasts (boneless), sliced into strips
  • 5 Tablespoons (75g) unsalted butter
  • 3 or 4 shallots
  • 2 ½ Tablespoons whole grain mustard
  • 1 ¼ cup (300g) heavy cream + 2 Tablespoons cream
  • 4 leeks (or 4 cups chopped raw)
  • 1 teaspoon chili pepper
  • 100g chorizo, sliced (3.5 oz)
  • Salt and pepper

Instructions

  1. For the crumble topping: rub the butter and flour together with your fingertips until crumbly and then stir in the grated parmesan and breadcrumbs.
  2. For the chicken pie: cook the chicken breasts with 2 Tablespoons butter in a large pan on medium heat until they turn golden in color. Chop the shallots finely and stir-fry them in a small pan with 1 Tablespoon butter. Add them to the chicken pan.
  3. In a small saucepan, heat on low heat the whole grain mustard with the heavy cream. Pour this creamy sauce into the chicken pan and mix.
  4. Fry the leeks gently in another large sauce pan with the remaining butter. Add chili pepper and 2 Tablespoons cream.
  5. Transfer the mustard chicken into a large pie dish, previously greased. Dispose the chorizo slices on top of it and add a layer of leeks. Then cover with the crumble topping.
  6. Bake in the oven 350°F (180°) for 20-25 minutes.

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https://www.delscookingtwist.com/leek-and-whole-grain-mustard-chicken-pie-crumble/