Chicken, Leek and Mushroom pie...

A couple of you saw my pie on instagram and asked what recipe I used, it was a tweak to a Mary Berry pie and I cannot recommend it more. I made this mid week - hence using shop bought pastry and it takes approx 1.5hrs and is perfect for a freezer filler!!

To serve 4 hungry people or 6 delicate eaters:

500g cooked chicken breasts - organic preferable
300ml milk
50g plain flour
1 x roll of Puff Pastry
3 large x leeks, sliced
50g unsalted butter
150g mushrooms (I used chestnut)
300ml Chicken stock - hot
1tbsp tarragon fresh preferably
1 free range egg - beaten
1 tsp Dijon Mustard


Oven on to 200C/180C fan. Melt your butter in a pan - do not let it brown. 

Add Leeks and fry over a very low heat till soft (not browning) this should take approx 7-10mins.

Mix flour with a little of the milk to make a smooth paste. When leeks are soft turn up the heat and add the paste to the pan with the milk and chicken stock.

Bring to boil and stir constantly until thickened and smooth.

Add the herbs and mustard followed by the mushrooms simmer on low for 2 minutes. 

Season then remove pan from the heat. Add your cooked chicken. Pour into a 1.7 litre pie dish and set aside to cool.

Meanwhile, on a floured surface roll out the pastry until larger than the dish edges. Cut 4 strips the width of the dishes lip, brush the lip with water and attach the strips on top. 

Brush the top of the strips with water and then lay the pastry lid on them and 'thumb' press the edges to seal. (freeze at this point once cooled)

Brush the pastry with the beaten egg and use any left over trimmings to decorate your topping.


Bake in the oven for around 35 minutes or until the topping is crisp and golden brown. 

Voila! An easy mid week treat for these November nights... 

my versions the past few weeks:

served 2 (from freezer)

Served 4

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