(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
First, make sure the leeks are thoroughly washed. Soak sliced leeks in a bowl of cold water for several minutes. Lift leeks out of the water, and drain on a paper towel.
Preheat the oven to 400 degrees F. Heat Country Crock® in a large skillet set over medium heat. Add leeks and garlic and sauté for a few minutes, or until softened and just starting to brown. Add sherry, if using, and spinach and cook for about 2 minutes.
Stir in chicken and sprinkle flour evenly over the ingredients. Stir well. Add the stock, mustard, lemon zest, and peas. Bring mixture to a simmer and cook until slightly thickened, about 5 minutes.
Fold in creme fraiche or sour cream and herbs. Taste and season with salt and black pepper. Lay the puff pastry over the mixture and brush with a little melted Country Crock®.
Bake for 20-30 minutes, or until golden brown and bubbling. Cool for several minutes before serving.
How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.