If you mix your mustard and creme fresh together and crumble the bullion into it, it will keep the moisture down. Also, flour your chicken pieces some. When the brown, it adds flavor to your dish. If you add the flour to your veggies and mix it around, it will absorb the moisture from them and it will darken a little and add flavor too. Then add your sauce mixture and it will be awesome but less runny. I'm just an old lady who loves to cook.
@Lia Hatzakis , I just found out I'm going to be a great grandma. See, just an old lady. And by the way, I live in Texas, but in the country. We have 40 acres with a pond to fish in.
The pie looks amazing. Glad you’ve been supporting your local butcher during lockdown. Here’s a tip for stock cubes for anyone interested: crush the cube up a bit before you remove it from its wrapping and it will dissolve better and faster. Also, for the Americans 180°C is 350°F on your ovens.
I made this pie last week and it was amazing. I added some roasted potatoes and carrots left over from another meal. So warm and cozy. Thanks for the great recipe. I’ll add it to my favs. Merry Christmas from Northern Virginia, DC area.
Just finished eating your delicious recipe and my family loved it! It’s also the first time I’ve used store bought puffed pastry sheets. I didn’t know what I’ve been missing out on. Mine came with two sheets and I used my left over pastry for little Nutella popovers. 😊 So good! Thank you for sharing! Will definitely make your recipe again 👍
I live in Austin TX and my grocery store is HEB but I also have and Aldi close and I will look for the pastry. Thank you Lia! I am loving the vlogmas, can't believe there is already 3 episodes! Thank you
You can cook for me anytime. And I will wash dishes. Just a little suggestion and you can use less flower. Cornstarch is useful as a thickener, baking powder can help liquids congeal, causing them to thicken.
Looks delish, Lia. Thank you. Gonna add it to our family's meal plan for next week. Been cooking for 45+ years...If I may suggest a few things to make your filling a wee bit more consistent each time you make it and give it even more flavor... Cook the chicken in a combo of EVOO (for temp) and butter (for flavor), then after your chicken has caramelized on a medium heat take out the chicken (if the pan is too small) and do the same with the mushrooms, lightly seasoning with each ingredient to 'layer' flavors... let them caramelize and finally add in the leek and let them sweat. When all of that is browned and soft, (add back in chicken if needed) toss with flour or corn flour/starch. Let that cook for a minute or two to cook out the flour taste and add liquid (equal amounts of starch to liquid). Stock, broth, white wine or your hot water and stock cube mixture and the mustard - this will create a gravy. use enough liquid to make it slightly looser than you actually want then let it cook for a few minutes until thickened. Taking off the heat for the creme fresh was a good move, as dairy can break under the heat, but heavy cream or sour cream (which we can more easily get in the states would work well with this dish, too) and this would be a good time to add cheese (gruyere or a smoke gouda would be wonderful), too, if desired. It might also be fun to add some herbs, like flat leaf parsley, thyme, or marjoram (goes great with mushrooms). Cool the filling slightly, then add to the casserole dish, topping with the puffed pastry. The pastry should puff higher, if you don't use the fork on it, so rather than doing that you can try trimming it (using the dish as a template) or turning the edges under. An egg wash (1 egg beaten with a dash of cream) applied with a pastry brush will give you a scrummy golden crispy Instagram-worthy top. Oh, and just as a side note, you may want to explain the intricate cleaning of leeks before chopping them for those that may have never used them, since sand and dirt can really ruin the dish.
You might want to loosen and soak the leeks in some cold water for a bit to let the sand go to the bottom of a bowl. My aunt use to make this when I was a kid. It really is good
Lia, Thank you so much for posting this. I can't wait to try to make this for my husband (he usually does all the cooking!) It looks delicious. I love your singing outros. Just beautiful!
Lia, enjoyed watching you cooking the chicken, ham, mushroom and leek dish. It was very soothing. Joel would have been scolding looking at the mushrooms. It's a very wintery dish.
Lia, I made the pie last week for my family!!!! Like I said below, my husband does 99% of the cooking. My hubby and son LOVED the pie. It was so delicious! Everyone went back for a second piece. I live in Kentucky, USA. I was able to easily get the leeks at our local Meijer grocery store, but could not find the Creme' Fraiche. I thought about making my own, but apparently it takes like 48 hours. So I used sour cream instead. It tasted great. My family loved it and my husband was so proud of me for cooking such a wonderful meal. I am going to make for our Christmas dinner!! Thank you!
I tried this the last time you did it, without measurements. I didn't realize the chicken stock cube went in, but will try that next time. Either way, I am so glad to have the actual recipe now, and really liked your video. You never cease to make me laugh (your housewife laugh and I Will Always Love You).
I’m going to try this recipe. It looks delicious 😋. Im 1 who doesn’t care for mushrooms or eat meat so going to use onions and more veggies. It’s snowing and raining on and off here today and this is definitely something I’d eat on a winters day. Nice vlog 👍
Looks delish and perfect for a cozy winter dinner. Can’t wait to try! Also, I like your loose measurements. I remember exactly what goes in it without having to remember a recipe, so that is probably easier than a strict recipe anyway. Thanks, Lia! X
I will absolutely make this. Simple healthy. (Healthier than take out). Looks delicious. But seriously yes, get a decent chefs knife. Nothing fancy, but you will find it makes your life so much easier. Made it! Husband brought home baklava. It was a sign that tonight should be the night. I think i added too much Dijon but it still tastes good!
Lia, two years later and I am still making this, it's so good! Just a note - the method part of the recipe does not say to add the Dijon. I made this once and thought I forgot to add the Dijon, but this time i realized it was missing from the instructions. I think next time I make this into a stew by adding extra broth!
yum! i made this with leftover turkey from thanksgiving. sauteed in olive oile and then added chicken broth instead of bouillion. i did not add ham. especially good as leftover!!
Oh Lia I just about fell off the couch! You made me laugh so hard when during a true human moment you splashed good ol Will Smith with your stock!! I laughed so hard my dog started barking!! Thanks for putting a smile on my face & best wishes from south Texas!! P. S. I am glad you support your local butcher. Also.... Well I think you should ask Father Christmas for a high quality 12 or 15 inch chef knife!! Take care!!
@@liahatz No Lia it's actually the other way round. Most home kitchen knife injuries are actually caused by dull or cheap knives. A dull knife requires much more force or strength to cut. Since pretty much all foods either have some fat or moisture content it's much more likely that they will move while you are cutting them when using a duller knife. When the food that you are cutting slides so do your hands so the knife is more likely to slip & slide and that is where you end up potentially cutting yourself. A sharp high quality knife will cut true and sharp. It also will weigh significantly more so you don't have to use so much force to make a cut. Anyway I really liked your recipe & you keep on cooking!
That looked delicious. I would have sautéed the mushrooms first,then the leeks. Vegetables, especially mushrooms exude a whole lot of water. That's why your pizza is sometimes so wet when ordered with mushrooms.
Lia, this looks delish. Glad to see you both are well and able to enjoy your food again. My daughter and I have recently been able to try Taylors or Harrogate Yorkshire tea and are completely obsessed. What kind of tea is your go to? From Central New York.
Looked so goooood! Love to see you cooking, you make it seem so achievable and it's really nice to watch. Saved this in my food playlist for meals I want to make! 🥰
@@johnsymonstcu Hi dear friend! I started writing a message back to you and a close friend in Minnesota called me and now what I'd written has disappeared. A fire is burning out of control and she was worried it was close to me but it's about 20 miles away and I'm safe. Anyway, all is well with me. Do you want to try Instagram again? 😁🙏❤😊🥀
i dont see creme fresh in stores here in north carolina so i used heavy cream( in a carton by the milk). u still need to add flour. i dont think sour cream would work - too tangy
Ooh, that looks delicious! I’ve got a question 🙋 Did you grease the dish before putting the mixture in? You didn’t mention anything like that, but I’d be concerned it would stick. I hope Will and your jeans come up clean! 😏 Thanks Lia!
Mary Weeks ,not sure if it’s exactly the same. We have both and our sour cream is thinner and more ‘sour’ and the crepe fraiche is thicker. If you can get a thick sour cream that’s probably similar.
Great thank you! I wonder if our Aldi‘s sells puff pastry? I have to say I’ve never seen it there but I’ve never looked either. I will definitely be looking now.
It's the best. Also Lidl do a really good one. The one I used in this video just wasn't as good, hope you're able to get your hands on some of the good stuff! x
cooking with Lia needs to be a series for sure, this looks amazing!
Aww thanks so much Cailey x
@@liahatz )))())p]
If you mix your mustard and creme fresh together and crumble the bullion into it, it will keep the moisture down. Also, flour your chicken pieces some. When the brown, it adds flavor to your dish. If you add the flour to your veggies and mix it around, it will absorb the moisture from them and it will darken a little and add flavor too. Then add your sauce mixture and it will be awesome but less runny. I'm just an old lady who loves to cook.
That sounds amazing.
Great tip! We need to get you on the channel Shirley
@@liahatz also a little egg wash across the pastry will make it gorgeously brown!
@Lia Hatzakis , I just found out I'm going to be a great grandma. See, just an old lady. And by the way, I live in Texas, but in the country. We have 40 acres with a pond to fish in.
The pie looks amazing. Glad you’ve been supporting your local butcher during lockdown. Here’s a tip for stock cubes for anyone interested: crush the cube up a bit before you remove it from its wrapping and it will dissolve better and faster. Also, for the Americans 180°C is 350°F on your ovens.
Bless you for converting the tempature.
Ha ha you had to make a disclaimer about the mushrooms because of Joel.
All I can picture is Joel's face at the mushrooms :) You're glowing, Legend xx
Can’t wait to try the recipe! Thanks for sharing!! And the singing at the end is always worth the stay!! 👏🏼👏🏼
I made this pie last week and it was amazing. I added some roasted potatoes and carrots left over from another meal. So warm and cozy. Thanks for the great recipe. I’ll add it to my favs. Merry Christmas from Northern Virginia, DC area.
Just finished eating your delicious recipe and my family loved it! It’s also the first time I’ve used store bought puffed pastry sheets. I didn’t know what I’ve been missing out on. Mine came with two sheets and I used my left over pastry for little Nutella popovers. 😊 So good! Thank you for sharing! Will definitely make your recipe again 👍
I live in Austin TX and my grocery store is HEB but I also have and Aldi close and I will look for the pastry. Thank you Lia! I am loving the vlogmas, can't believe there is already 3 episodes! Thank you
You can cook for me anytime. And I will wash dishes. Just a little suggestion and you can use less flower. Cornstarch is useful as a thickener, baking powder can help liquids congeal, causing them to thicken.
Cornstarch thickens the stuff up. You mix it with a little cold water and pour it into your food while it's cooking.
Looks delish, Lia. Thank you. Gonna add it to our family's meal plan for next week.
Been cooking for 45+ years...If I may suggest a few things to make your filling a wee bit more consistent each time you make it and give it even more flavor... Cook the chicken in a combo of EVOO (for temp) and butter (for flavor), then after your chicken has caramelized on a medium heat take out the chicken (if the pan is too small) and do the same with the mushrooms, lightly seasoning with each ingredient to 'layer' flavors... let them caramelize and finally add in the leek and let them sweat. When all of that is browned and soft, (add back in chicken if needed) toss with flour or corn flour/starch. Let that cook for a minute or two to cook out the flour taste and add liquid (equal amounts of starch to liquid). Stock, broth, white wine or your hot water and stock cube mixture and the mustard - this will create a gravy. use enough liquid to make it slightly looser than you actually want then let it cook for a few minutes until thickened. Taking off the heat for the creme fresh was a good move, as dairy can break under the heat, but heavy cream or sour cream (which we can more easily get in the states would work well with this dish, too) and this would be a good time to add cheese (gruyere or a smoke gouda would be wonderful), too, if desired. It might also be fun to add some herbs, like flat leaf parsley, thyme, or marjoram (goes great with mushrooms). Cool the filling slightly, then add to the casserole dish, topping with the puffed pastry. The pastry should puff higher, if you don't use the fork on it, so rather than doing that you can try trimming it (using the dish as a template) or turning the edges under. An egg wash (1 egg beaten with a dash of cream) applied with a pastry brush will give you a scrummy golden crispy Instagram-worthy top. Oh, and just as a side note, you may want to explain the intricate cleaning of leeks before chopping them for those that may have never used them, since sand and dirt can really ruin the dish.
You might want to loosen and soak the leeks in some cold water for a bit to let the sand go to the bottom of a bowl. My aunt use to make this when I was a kid. It really is good
Love the funny bits in your video 😂 makes it so fun. Looks delicious!
Lia, Thank you so much for posting this. I can't wait to try to make this for my husband (he usually does all the cooking!) It looks delicious. I love your singing outros. Just beautiful!
Lia, enjoyed watching you cooking the chicken, ham, mushroom and leek dish. It was very soothing. Joel would have been scolding looking at the mushrooms. It's a very wintery dish.
Lia, I made the pie last week for my family!!!! Like I said below, my husband does 99% of the cooking. My hubby and son LOVED the pie. It was so delicious! Everyone went back for a second piece. I live in Kentucky, USA. I was able to easily get the leeks at our local Meijer grocery store, but could not find the Creme' Fraiche. I thought about making my own, but apparently it takes like 48 hours. So I used sour cream instead. It tasted great. My family loved it and my husband was so proud of me for cooking such a wonderful meal. I am going to make for our Christmas dinner!! Thank you!
Perfect!’ I’m glad it works with sour cream just fine xx
I wonder if a bit of fresh thyme and a splash of dry white wine wouldn’t add a bit of depth to the flavour?
I tried this the last time you did it, without measurements. I didn't realize the chicken stock cube went in, but will try that next time. Either way, I am so glad to have the actual recipe now, and really liked your video. You never cease to make me laugh (your housewife laugh and I Will Always Love You).
Thanks for making this video Lia!! I'll definitely be trying this recipe! Happy Vlogmas! 😉 Loving your cooking videos!
I’m going to try this recipe. It looks delicious 😋. Im 1 who doesn’t care for mushrooms or eat meat so going to use onions and more veggies. It’s snowing and raining on and off here today and this is definitely something I’d eat on a winters day. Nice vlog 👍
Looks delish and perfect for a cozy winter dinner. Can’t wait to try! Also, I like your loose measurements. I remember exactly what goes in it without having to remember a recipe, so that is probably easier than a strict recipe anyway. Thanks, Lia! X
🇨🇦 Looks wonderful. Not sure what Creme Freche is, or what the equivalent is in Canada and U.S.
Wondering the same, is it sour cream or cream cheese ?
In Canada, creme fraiche is, umm, creme fraiche. You can make your own by adding sour cream to whipping cream.
I will absolutely make this. Simple healthy. (Healthier than take out). Looks delicious. But seriously yes, get a decent chefs knife. Nothing fancy, but you will find it makes your life so much easier.
Made it! Husband brought home baklava. It was a sign that tonight should be the night. I think i added too much Dijon but it still tastes good!
Just made this and it was amazing!! Thank you so much for sharing this recipe
Trying this today for lunch with my parents!! Can’t wait to taste it! Thanks Lia!
It was a total hit! Even my kids went back for seconds! Delicious
I love the way you cook. It makes me feel right at home.
Absolutely loved your housewife laugh🤣🤣🤣💝
Ooo what a pretty and delicious looking dish. I'm totally adding this to my list of recipes to try after I'm done with pregnancy sickness!
Lia, two years later and I am still making this, it's so good! Just a note - the method part of the recipe does not say to add the Dijon. I made this once and thought I forgot to add the Dijon, but this time i realized it was missing from the instructions. I think next time I make this into a stew by adding extra broth!
Thanks for the heads up! I will make sure to edit that Dijon bit into the method
Glad you’re enjoying !!,,
That looks absolutely delicious. I'm definitely going to keep this recipe in mind.
Looks so delicious! I can't wait to make it! Thanks for sharing, Lia.
You are so welcome! x
yum! i made this with leftover turkey from thanksgiving. sauteed in olive oile and then added chicken broth instead of bouillion. i did not add ham. especially good as leftover!!
Yum, that looks so amazing! I’ve got some puff pastry in the freezer. Great use for it!!
Very excellent. I love to eat!!!! Mushrooms 🍄 not my fav but I will eat them just the same!
Oh Lia I just about fell off the couch! You made me laugh so hard when during a true human moment you splashed good ol Will Smith with your stock!! I laughed so hard my dog started barking!! Thanks for putting a smile on my face & best wishes from south Texas!! P. S. I am glad you support your local butcher. Also.... Well I think you should ask Father Christmas for a high quality 12 or 15 inch chef knife!! Take care!!
I'm the clumsiest woman in the world so I don't know if it's a good idea
@@liahatz No Lia it's actually the other way round. Most home kitchen knife injuries are actually caused by dull or cheap knives. A dull knife requires much more force or strength to cut. Since pretty much all foods either have some fat or moisture content it's much more likely that they will move while you are cutting them when using a duller knife. When the food that you are cutting slides so do your hands so the knife is more likely to slip & slide and that is where you end up potentially cutting yourself. A sharp high quality knife will cut true and sharp. It also will weigh significantly more so you don't have to use so much force to make a cut. Anyway I really liked your recipe & you keep on cooking!
Thank you Lia, that looks doable! I can’t wait to try it!
That looks really good. I think I’ll give it a try. Thanks
I live your cooking vlogs. I will definitely be making this one night soon! Thanks
That looks delicious 😋 Thank You for sharing 🎄🎄🎄🎄Also about the stock cubes, are they the same as bouillon? Thanks again....
So happy to hear you are recovering from Covid. I was very concerned.
Printed the recipe, heading to the store to pick up the ingredients, cannot wait to try this!!!!
Great recipe. I saved it to my recipe group. Hope this will get you some more followers.
Love these cooking videos, this recipe sounds amazing! ☺️❤️
Yessssss I’ve been waiting for this one!! Want to make this after hearing about this pie 🥧
We need to do a cooking episode together that would be so fun
@@liahatz it’s happening!!
That looked delicious. I would have sautéed the mushrooms first,then the leeks. Vegetables, especially mushrooms exude a whole lot of water. That's why your pizza is sometimes so wet when ordered with mushrooms.
I just made it and put it in the oven! Cannot wait!
Looks delicious. Will definitely make this soon for the family. Thank you for sharing your recipe.
Holy cow. I’ve never seen chicken thighs so reddish pink, nor that particular size and shape. Such an interesting recipe.
Looks amazing! I want to try this recipe. Thank you for sharing! Happy Holidays from Pueblo, Colorado!
Lia, this looks delish. Glad to see you both are well and able to enjoy your food again. My daughter and I have recently been able to try Taylors or Harrogate Yorkshire tea and are completely obsessed. What kind of tea is your go to? From Central New York.
Looks so good. I will try this weekend to make a vegan version of this. Cheers from London 🇬🇧
Since I’m allergic to mushrooms I think I’d maybe put artichoke hearts instead? It looks delicious
Looked so goooood! Love to see you cooking, you make it seem so achievable and it's really nice to watch. Saved this in my food playlist for meals I want to make! 🥰
Looks yummy. Thanks for the recipe. 🍽
I enjoyed watching you cook. Kinda felt like I was hanging out at the kitchen counter with you! 😊 Tons of love from Jean ❤❤xo
Love that! Hope you're doing well today Jean xx
Hi Jean! I am so happy to see your name here! Have a pleasant weekend, dear friend. 🤗❤❄🎄☃️🙏🌎
@@johnsymonstcu Hi dear friend! I started writing a message back to you and a close friend in Minnesota called me and now what I'd written has disappeared. A fire is burning out of control and she was worried it was close to me but it's about 20 miles away and I'm safe. Anyway, all is well with me. Do you want to try Instagram again? 😁🙏❤😊🥀
I love your cooking videos!
i dont see creme fresh in stores here in north carolina so i used heavy cream( in a carton by the milk). u still need to add flour. i dont think sour cream would work - too tangy
Looks yummy and easy! I will definitely give it a try.🎁🎅🏼🦌 onward with Vlogmas ❤️
Looks fantastic!! Yum!
I haven't seen Creme Fraiche in the store. Maybe sour cream would do. I like the suggestion to use artichoke hearts. My son won't eat mushrooms.
Looks so delicious. Where can I find you? 😊
Yummy! Going to try this for sure! Have a Merry Christmas!
Thank you Lia for this video! I’m definitely going to make it sans mushroom. I wonder if I can add parboiled carrots? 🤔
Yes you can! They will go really well!!
I’m allergic to the onion family. I wonder if I could use artichokes instead of leaks?
Looks delicious, can't wait to try it. Thanks for posting. Merry Christmas!
Food looks delish hun. Wish I was there with you. Much love to u.
Have you ever made this with Prosciutto ham? I think that would be sooooo good.
That would be really nice!! I'll try it next time
Thank you, Lia! It’s nice to think about something normal .
I like your cooking videos the recipe turned out quite good I would like to try it.
Please do! Thanks Bev x
You are looking amazing lovely Lia!!! ❤ Great vlog!!! 😊
Thank you!! 😊
That looks AMAZING Lia! I am making that tomorrow night!
This looks so good! I'm going to give it a try. Thanks!
Wow, looks really yummy 😋. The food doesn't look half bad either 😁
Ooh, that looks delicious! I’ve got a question 🙋 Did you grease the dish before putting the mixture in? You didn’t mention anything like that, but I’d be concerned it would stick. I hope Will and your jeans come up clean! 😏 Thanks Lia!
Hey Scoot! I didn't grease it at all no, i've never had any issues with these types of oven dish in terms of sticking xx
I'm definitely going to try it. Thank you!
Hope you like it! x
Omg just made this pie and it is delicious!!!!!!!! 10 out of 10 my 9 year old daughter made it
Nice work!! xx
This looked easy and I like mushrooms....Thank you.
Lovely recipe miss and have a wonderful holiday! 😉
Thanks for the recipe, I will definitely make this. I think the creme freche is what we call in the US sour cream?
Mary Weeks ,not sure if it’s exactly the same. We have both and our sour cream is thinner and more ‘sour’ and the crepe fraiche is thicker. If you can get a thick sour cream that’s probably similar.
Is fresh cream the same as sour cream? Looks yummy!
It’s creme fraiche.
Looks yummy and I love mushrooms!
looks delish - will have to give it a try
Whitney Houston’s “I will always love you” as the pie comes out of the oven is a cute choice while editing.
Is Creme Fraiche similar to Sour Cream?
Great thank you! I wonder if our Aldi‘s sells puff pastry? I have to say I’ve never seen it there but I’ve never looked either. I will definitely be looking now.
It's the best. Also Lidl do a really good one. The one I used in this video just wasn't as good, hope you're able to get your hands on some of the good stuff! x
Looks delicious. You may cook for me any time.
Love this going to have to try this
I'll bet the sand in those leeks added a nice little crunch to the dish
Yum! Thx Lia 👏
Will smith is my chocolate ❤️❤️
ummmmmm ok what is the creme fresh??? Is that sour cream? Never heard of it before (in U.S.)
If you can’t find it at the grocers, make your own by adding sour cream to whipping cream.
Can I use chicken bone broth instead of the bullion cube? Or just organic chicken stock?
Yes you can! Even better if do
Can you sub sour cream for Crème fraîche?
I am curious is cream fresh the same as sour cream 🇨🇦
I don't think it is but i'm not 100% sure, could be a UK thing?
Love the Wil Smith shirt 😁
Nice!
Love the cooking vlogs😁
Glad you like them! xx
Great job, Lia!
Can it be made with chicken breast if you don’t like dark meat?
Yes
Yummy. When u come to put my tree, you make this for me😂🤤