Summary

Ingredients

• 1 kg chicken breast fillet (s)
• 2 leeks, with a lot white and light green parts
• 1 stick celery
• 1 medium onion (s)
• 2 tablespoon butter
• 1 tablespoon flour
• 300 ml chicken broth, strong
• 200 ml cream
• 3 teaspoon mustard, (Dijon mustard)
• 3 teaspoons pepper, green, pickled
• Salt and pepper, from the mill
• 400 g potato (s), peeled and weihed
• 150 grams flour
• 100 g butter, cold
• 0.5 teaspoon ½ baking powder
• 0.5 teaspoon ½ salt
• 50 g cheddar cheese, rated
• 1 pinch (s) nutmeg
• 1 egg yolk

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Instructions

1. Wash the chicken breast fillets, pat dry and cut into wide strips. Wash the leek and celery and cut into fine rings. Finely dice the onion. Heat the broth. Peel the potatoes and cut into large pieces. Preheat the oven to 200 ° C in good time.
2. Heat 1 tablespoon butter in a sufficiently large pan and fry the chicken in stages until golden brown. Remove and set aside. Put the second tablespoon of butter in the pan and fry the onions in it for about 1-2 minutes until they have turned some color. Then add the vegetables and sweat, covered, over reduced heat for about 5 minutes. Increase the heat again, add the chicken to the vegetables and dust everything with 1 tablespoon of flour. Stir well and sweat the flour for about 1-2 minutes, then remove the pan from the heat and gradually add the stock and cream, stirring constantly. Put the pan back on the stove, bring the sauce to the boil and then simmer covered for 15-20 minutes over a medium heat, open the last 5 minutes so that the sauce is reduced a little. Add the mustard and green pepper and season to taste with salt and pepper. Put in a large baking dish and let cool down a little.
3. In the meantime, the potatoes should be placed in salted water. Cook, drain and press through a potato press while still hot. Please adhere to the quantities given for the potatoes. It will take about three medium-sized potatoes. Weigh 100 g of cold butter and cut into fine cubes. Use a hand mixer to mix 150 g of flour, baking powder, cheddar (you can also use another spicy cheese, e.g. Gruyère or medieval Gouda) with salt and nutmeg and the butter cubes quickly and at intervals to a crumbly mixture. Anyone who has ever made crumble cake knows what I mean. Add this crumbly mass to the potatoes and quickly knead everything by hand to form a dough. Roll out the dough on a floured work surface about 1 cm thick and e.g., cut out round dough plates with a diameter of 5-7 cm with a glass. Carefully lift off the platelets and arrange them on top of the mixture in the baking dish like a roof tile. Knead the remaining dough again and again and roll out again until everything is used up. Whisk the egg yolk and brush the pastry with it.
4. Put the pan in the oven and bake the casserole for 30 minutes, until the crust is golden brown.