Chicken, leek and mushroom pie
Chicken, leek and mushroom pie

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken, leek and mushroom pie. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup. This Chicken, Leek and Mushroom Pie is an absolute British Classic! A creamy filling with a crispy puff pastry topping.

Chicken, leek and mushroom pie is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Chicken, leek and mushroom pie is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken, leek and mushroom pie using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken, leek and mushroom pie:
  1. Make ready 1 onion finely chopped
  2. Prepare 2 cloves garlic crushed
  3. Make ready 2 large chicken breasts cut into chunks
  4. Get 1 leek sliced
  5. Take 250 g mushrooms quartered
  6. Get 1 tbsp fresh thyme
  7. Make ready 2 bay leaves
  8. Make ready 3 tbsp creme fraiche
  9. Get 2 tsp Dijon mustard
  10. Take 170 ml stock (veg or chicken)
  11. Make ready 1 tsp cornflour
  12. Prepare 1 tbsp flat leaf parsley chopped
  13. Get 1 roll puff pastry
  14. Make ready 1 egg beaten
  15. Take Salt and pepper

There is something so comforting about a traditional British chicken pie with memories of school days and family lunches. How to Make Chicken, Leek, and Mushroom Pie. Peel the potatoes and cut into approximately ¾" dice. Cut the chicken breast into approximately ½" cubes.

Instructions to make Chicken, leek and mushroom pie:
  1. Heat a tbsp oli over a medium heat in a heavy based pot and fry the onion and garlic for 5 minutes. Then add the leek and fry for another 3-4 minutes until starting to soften.
  2. Add the chunks of chicken and toss for one minute, then add the mushrooms and cook for 5 minutes
  3. Add the bay leaves, thyme, Dijon mustard and creme fraiche and stir. Then add the stock and the cornflour dissolved in a tiny bit of water. (I had a bit of leftover broccoli which I threw in too so as not to waste it). Cool everything in the liquid for 2 minutes until the sauce thickens a little. Then transfer into a pie dish.
  4. Leave the mixture to cool for 10-15 minutes and preheat the over to 180 degrees centigrade.
  5. Top the pie dish and filling with the pastry. Decorate or not. Prick a few holes in the pastry to let the steam Escape and brush the top with the beaten egg (this is what makes it golden)
  6. After 30 minutes in the oven (or when the pastry is beautifully golden), remove, serve and enjoy.

Peel the potatoes and cut into approximately ¾" dice. Cut the chicken breast into approximately ½" cubes. Wash the leek very well and slice it crosswise into thin disks. Clean the mushrooms and slice them into pieces. This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping.

So that is going to wrap this up with this exceptional food chicken, leek and mushroom pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!