Heat the oven to 180C/350F/Gas 4.
Melt the butter in a large pan, add the garlic and cook gently for one minute.
Add the flour and mix well to a smooth paste.
Remove from the heat and stir in the milk, adding a little at a time.
Return to a gentle heat, stirring, until the sauce is thickened and smooth.
Add the white wine and cream, the chicken, leeks and parsley, and then season with sea salt and freshly ground black pepper.
Pour the mixture into a large ovenproof saucepan or serving dish.
Using scissors cut the croissant dough into long strips and lay them on top of the chicken until totally covered.
Brush with the beaten egg and bake for 40 minutes until golden brown on top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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