Step two: Slice the leek thinly (into rings) you want the white and pale green part, you can discard most of the dark green leaves, sauté the leek in the oil. Step three: Finely dice the carrot and add to the frying pan, continue to sauté the leek and carrot until both are tender and fragrant (approximately 5 mins) Step four: Dice the chicken.. Combine leeks and chicken. Melt remaining butter in the skillet over medium-high heat and add flour. Cook, stirring often, until flour just begins to brown, about 2 minutes. Whisking constantly, slowly add 1 1/2 cups reserved cooking liquid and Dijon mustard and bring to a simmer.

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Potato and leek pie

Melt butter in a medium sized pan. Cook chicken for 5 minutes until browned all over. Add leeks and cook for another 3 minutes. Stir in flour and cook for 1 minute stirring continuously. Gradually pour in milk and bring to a boil. Add mustard, sage, potatoes, salt and pepper to taste.. Add the sliced leeks and carrots, cooking until softened, about 5 minutes.Add the minced garlic and cook for an additional minute. Stir in the cooked chicken. Sprinkle the flour over the mixture and stir to combine. Slowly pour in the chicken broth and heavy cream, stirring continuously. Add the thyme, salt, and pepper.