Recipe of Super Quick Homemade Chicken, leek and mushroom pie

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken, leek and mushroom pie. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Chicken, leek and mushroom pie is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chicken, leek and mushroom pie is something that I’ve loved my whole life.

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.

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

The ingredients needed to make Chicken, leek and mushroom pie:

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

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.

Steps 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.

Wash the leek very well and slice it crosswise into thin disks. Clean the mushrooms and slice them into pieces. Try this budget-friendly and delicious creamy chicken, leek, and mushroom pie that's perfect for your next comfort food binge. There is something so comforting about a traditional British chicken pie with memories of school days and family lunches. This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping.

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