Kyllingepie with butterdejslåg

Ingredients for Kyllingepie with butterdejslåg

Instructions for Kyllingepie with butterdejslåg

To prepare the Kyllingepie with butterdejslåg recipe, please follow these instructions:

Chicken fillet is boiled and cut into small pieces.
The soup is cooked into the ca. 1/2 l.

Bacon cut into small pieces and FRY in a pan with a little margarine. Leeks cut into thin slices and steamed, covered, in ca. 15-20 min. Cream and soup, add and smoothed over with meljævningen and finally add the chicken pieces. Let it småsimre to it has the right consistency. Then pour in a greased ovenproof dish.

Puff pastry are deployed and added over the dish as a lid and brushed with melted butter. The Court set in 220 degrees c. alm. oven for about 20-30 my.

The Court can be made in good time and become cold, first place the lid on the fillet, when the Court must in the oven.

Can be served with baguette and green salad.