Flakey croissant pastry encases a delicious filling made with chicken and leeks in a creamy white wine sauce.


  • 40g/1½oz butter

  • 1 clove garlic, chopped

  • 40g plain flour

  • 150ml/5fl oz milk

  • 100ml/3½fl oz dry white wine

  • 150ml/6fl oz double cream

  • 4 chicken fillets, cut into chunks

  • 3 leeks, sliced

  • 2 tbsp flatleaf parsley, roughly chopped

  • 1-2 cans ready-to-bake croissant dough

  • 1 egg beaten


  • 1.

    Heat the oven to 180C/350F/Gas 4.

  • 2.

    Melt the butter in a large pan, add the garlic and cook gently for one minute.

  • 3.

    Add the flour and mix well to a smooth paste.

  • 4.

    Remove from the heat and stir in the milk, adding a little at a time.

  • 5.

    Return to a gentle heat, stirring, until the sauce is thickened and smooth.

  • 6.

    Add the white wine and cream, the chicken, leeks and parsley, and then season with sea salt and freshly ground black pepper.

  • 7.

    Pour the mixture into a large ovenproof saucepan or serving dish.

  • 8.

    Using scissors cut the croissant dough into long strips and lay them on top of the chicken until totally covered.

  • 9.

    Brush with the beaten egg and bake for 40 minutes until golden brown on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2550kj
  • Fat Total 166g
  • Saturated Fat 55g
  • Protein 184g
  • Carbohydrate 63g
  • Sugar 6g
  • Sodium 1231mg

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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