servings
- 6–8 ready-made puff pastry pies
For the chicken stock
- 1 soup chicken or 3 chicken breasts and 2 chicken thighs
- Soup vegetables e.g. 1 leek, 1 onion, 2 carrots, celeriac, 5 stalks of parsley
- 10 crushed peppercorns
- 4 juniper berries
- 4 cloves
- 2 bay leaves
- 1 tbsp salt
- 1–1.5 l water
For the sauce
- 100 g butter
- 5 heaped tbsp flour
- 150 ml cold milk
- 400 g mushrooms preserved or fresh
- Chicken stock from above
- Salt & pepper
Make the chicken stock
- Place the soup chicken in a large pot.
- Wash the soup vegetables thoroughly, chop roughly, and add them to the pot along with the herbs and spices.
- Cover with plenty of water and simmer over medium heat for 60–90 minutes, until the meat is cooked through.
- Remove the chicken and vegetables from the stock and set the stock aside.
- Cut the meat into bite-sized pieces.
- Tip: Monitor the cooking process to ensure the meat does not overcook.
Prepare the sauce
- Melt the butter in a pan, add the flour, and whisk until smooth.
- Slowly add the milk while stirring constantly.
- Add about half of the reserved stock and continue whisking. If necessary, add more stock until the sauce has a slightly viscous, béchamel-like consistency.
- Add the mushrooms and the chopped chicken pieces.
- Keep warm over low heat and season with salt and pepper to taste.
Finish and serve
- Preheat the oven to 120°C (fan).
- Carefully cut out the lids of the puff pastry pies.
- Warm the pies in the oven for 10 minutes.
- Fill the patties with the chicken ragout, replace the lid and serve with salad, rice or chips as desired.
Recipe & Photo: Anne Lommel