Mixed mushrooms, leek and bacon chicken pie with mixed pepper corn sauce

Mixed mushrooms, leek and bacon chicken pie with mixed pepper corn sauce
  • Serves: 5
  • Preparation: 1 hour
  • Cooks In: 40 minutes
  • Share:


Ingredients

1 kg chicken, diced
100 g mixed mushrooms
250 g onion
50 g leeks
10 g garlic, crushed
5 g mixed peppercorn
100 g bacon
25 g butter
20 g flour
10 g oil
300 g chicken stock
35 g corn flour
50 g water
15 g Dijon mustard

Method

1

Place Chicken in the cooking tray lined with baking paper on the bottom, season the chicken with salt, and roast in preheated oven 180c to 185c for 10 minutes to 15 minutes. Stir every 5 minutes.

2

Cook mushrooms, leeks, onion, peppercorn, and Garlic in the Saucepan or Pot with oil, season with salt, and cook till soft. 

3

Chop or dice bacon into 2 cm pieces and cook in a pan or roast until crispy.

4

Add the chicken into the vegetable pot mix with cooked bacon, add drained cooking liquid from the chicken and the chicken stock. Simmer and reduce the liquid volume by 1/4. 

5

To make the sauce, cook the butter and flour in a saucepan for 2-3 minutes. Add cream to the pot and cook for 10 minutes. Thicken with cornflour and water mixture bring to boil to activate whisk whilst pouring in.

6

Season with dijon mustard, salt or pepper (to taste).

7

Serve with veggies, mash or salad 

8

Note : Pour into a bowl or tub cover with baking paper or plastic to stop it drying out too much, then put in the fridge for 2 or 3 hour or more to cool down and thicken even more.

Ingredients

 1 kg chicken, diced
 100 g mixed mushrooms
 250 g onion
 50 g leeks
 10 g garlic, crushed
 5 g mixed peppercorn
 100 g bacon
 25 g butter
 20 g flour
 10 g oil
 300 g chicken stock
 35 g corn flour
 50 g water
 15 g Dijon mustard

Directions

1

Place Chicken in the cooking tray lined with baking paper on the bottom, season the chicken with salt, and roast in preheated oven 180c to 185c for 10 minutes to 15 minutes. Stir every 5 minutes.

2

Cook mushrooms, leeks, onion, peppercorn, and Garlic in the Saucepan or Pot with oil, season with salt, and cook till soft. 

3

Chop or dice bacon into 2 cm pieces and cook in a pan or roast until crispy.

4

Add the chicken into the vegetable pot mix with cooked bacon, add drained cooking liquid from the chicken and the chicken stock. Simmer and reduce the liquid volume by 1/4. 

5

To make the sauce, cook the butter and flour in a saucepan for 2-3 minutes. Add cream to the pot and cook for 10 minutes. Thicken with cornflour and water mixture bring to boil to activate whisk whilst pouring in.

6

Season with dijon mustard, salt or pepper (to taste).

7

Serve with veggies, mash or salad 

8

Note : Pour into a bowl or tub cover with baking paper or plastic to stop it drying out too much, then put in the fridge for 2 or 3 hour or more to cool down and thicken even more.

Mixed mushrooms, leek and bacon chicken pie with mixed pepper corn sauce

Tags:

 

VIEW OUR LATEST RECIPES...

© 2022 by Hort innovation

P
Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

Facebook Icon Link Instagram Icon Link Visit for more information.