Creamy Chicken, Leek & Mushroom Pie
Creamy chicken, leek and mushroom pie is one of those perfect comfort meals that everyone loves. Tender chunks of chicken, with sweet leeks and tasty mushrooms, swimming in a creamy sauce and topped with crispy puff pastry. What's not to love?
Ingredients
For the chicken
- 900 grams Chicken breasts OR
- Leftover or rotisserie chicken
- 4 tbsp Soy sauce
- 2 tbsp Cornflour
- 1 tsp Garlic paste
- 60 grams Butter approximately - for frying
Vegetables and seasoning
- 3 Large leeks
- 225 grams Mushrooms
- 1 cup Chicken stock made with 1 stock cube in 1 cup boiling water
- ½ cup Single cream I use Creme Friache
- 1 tbsp Dijon mustard
- ½ cup Milk
- 1 tbsp Cornflour
- 1 tsp Salt or to your own taste
- ½ tsp ground black pepper or to your own taste
- 1 Roll shopbought puff pastry
- 1 Small egg beaten for egg-washing pastry
Instructions
- Pre-heat oven to 200°C 400°F
Preparation
- If you are using fresh chicken, cut the chicken into bite-sized pieces and place it in a bowl with the soy sauce, garlic and cornflour. Let it stand while you prepare the leeks and mushrooms.900 grams Chicken breasts OR, 4 tbsp Soy sauce, 2 tbsp Cornflour, 1 tsp Garlic paste
- If you are using leftover or rotisserie chicken, simply pull the meat off the carcass and place it in a bowl ready to add to the filling when you need it
- Top and tail the leeks and slice them lengthwise, then slice them into semi-circles.3 Large leeks
- Wipe the mushrooms with a damp cloth to clean off any dirty bits, then slice them or cut them into quarters.225 grams Mushrooms
- If you are using fresh chicken, melt the butter in a frying pan and when it's hot, add the chicken pieces and stir fry until they turn golden brown. Remove the chicken from the pan and set aside. Skip this step if you are using leftover/rotisserie chicken.
- Add more butter to the frying pan, then saute the leeks and mushrooms for a few minutes until the leeks are softened and the mushrooms have released all their moisture. If you are using leftover chicken, add the garlic with the leeks and mushrooms.
- Stir occasionally. The mixture should be quite dry, and should have reduced in volume by about half.
- Pour the chicken stock into the pan and stir in the Dijon mustard and cream and season with salt and black pepper to taste.1 cup Chicken stock made with 1 stock cube in 1 cup boiling water, 1/2 cup Single cream, 1 tbsp Dijon mustard, 1 tsp Salt or to your own taste, 1/2 tsp ground black pepper or to your own taste
- Add the chicken.
- Mix the milk and cornflour and stir through.
- Bring to the boil and allow to cook until the mixture has thickened.
- Pour the mixture into a pie dish large enough to hold all the filling. It should fit into a dish about 10" x 7" rectangular, and 2" deep.
- Unroll the puff pastry, and place it on top of the pie.
- Crimp the pastry against the edges of the dish to seal, then prick the pastry with a fork to allow any steam to escape during baking.
- Brush the top of the pastry lightly with a beaten egg, to encourage the pastry to brown.
- Place the pie dish on a baking tray and then bake in the pre-heated oven for 20 minutes.
- Remove from oven and serve hot with your choice of vegetables.
Notes
Leftovers can be stored covered, in the fridge, for up to 3 days.
To freeze assembled – follow the instructions up until the chicken leek and mushroom pie has been egg-washed. Wrap the pie in a layer of tinfoil and then wrap in clingfilm and place in the freezer.
To use – defrost overnight in the fridge, then bake as per the recipe instructions. Don’t cook from frozen because the pastry will be cooked before the filling has had time to defrost properly and you will end up with overcooked pastry and a cold filling.
To freeze just the filling – ladle the cooled filling into a large freezer container, label and place it in the freezer.
To use – defrost overnight in the fridge, or if you are in a hurry, in the microwave. Tip into a baking dish, cover with a layer of puff pastry and bake as per the recipe instructions.
Whichever method you choose, you can freeze this for up to six months.
This recipe make sufficient for 4 hungry adults, however you will probably have some left over.
Nutrition has been calculated based on the assumption that this pie will feed 4 people.
Nutrition
Calories: 1069kcalCarbohydrates: 58gProtein: 71gFat: 62gSaturated Fat: 24gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 262mgSodium: 16313mgPotassium: 1511mgFiber: 3gSugar: 16gVitamin A: 1973IUVitamin C: 13mgCalcium: 254mgIron: 6mg
Tried this recipe?Let us know how it was!
