Mushroom, leek and chicken pie

  • Serves: 4
  • Preparation: 15 minutes
  • Cooks In: 1 hour
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Ingredients

400 g cup mushrooms, sliced
1 large brown onion, roughly diced
2 garlic cloves, minced
¼ bunch parsley
1 kg chicken thighs, roughly chopped
550 ml full cream milk, plus extra for brushing over pastry
1 ½ tsp whole-grain mustard
1 chicken stock cube
2 tbsp fresh tarragon leaves, roughly chopped
3 sprigs of fresh thyme leaves
80 g plain flour
1 large leek, thinly sliced
2 knobs of butter
½ cup frozen peas
200 ml creme fraiche
1 sheet frozen puff pastry, defrosted
cracked black pepper
olive oil for cooking

Method

1

Preheat a fan-forced oven to 200°C.

2

Sauté the diced onion and minced garlic with a good dash of olive oil in a large deep pan on medium heat. Once the onions start to become translucent, add in the parsley stalks finely chopped (set aside the parsley leaves), and sauté for a further 5 minutes. Remove from the pan and set aside.

3

Add another good drizzle of olive oil to the same pan, turn up the heat to high and sauté the chicken in 2 batches until the chicken is lightly browned.

4

Add the cooked onion/garlic mixture back into the pan, adding the milk, mustard, stock cube, tarragon, fresh thyme leaves and a good pinch of cracked pepper. Stir through, turn the heat down to medium and place a lid on slightly ajar. Allow the heat to come up to a low simmer then turn it down to low heat while it simmers for a further 15 minutes.

5

Drain off ½ cup of liquid into a cup, add the flour and stir to combine until all lumps are removed. Pour the mixture back into the main pan and stir through.

6

In a separate frypan sauté the leeks on medium heat with a knob of butter until they become translucent. Remove from the pan and set aside. Repeat the sauté process with the mushrooms and another knob of butter until they are also softened. Add both sautéed vegetables to the main pot along with the frozen peas, creme fraiche and parsley leaves and stir through.

7

Adjust the seasoning to your taste depending on the saltiness of the stock cube.

8

Spoon out the mixture into a large family-size pie dish, lay the pastry sheet over the top and lightly tuck it in around the sides. With the tip of a sharp knife, make two indents in the middle of the pastry.

9

Place in the back of the oven for 30–35 minutes or until the pastry is golden brown and puffed up.

Ingredients

 400 g cup mushrooms, sliced
 1 large brown onion, roughly diced
 2 garlic cloves, minced
 ¼ bunch parsley
 1 kg chicken thighs, roughly chopped
 550 ml full cream milk, plus extra for brushing over pastry
 1 ½ tsp whole-grain mustard
 1 chicken stock cube
 2 tbsp fresh tarragon leaves, roughly chopped
 3 sprigs of fresh thyme leaves
 80 g plain flour
 1 large leek, thinly sliced
 2 knobs of butter
 ½ cup frozen peas
 200 ml creme fraiche
 1 sheet frozen puff pastry, defrosted
 cracked black pepper
 olive oil for cooking

Directions

1

Preheat a fan-forced oven to 200°C.

2

Sauté the diced onion and minced garlic with a good dash of olive oil in a large deep pan on medium heat. Once the onions start to become translucent, add in the parsley stalks finely chopped (set aside the parsley leaves), and sauté for a further 5 minutes. Remove from the pan and set aside.

3

Add another good drizzle of olive oil to the same pan, turn up the heat to high and sauté the chicken in 2 batches until the chicken is lightly browned.

4

Add the cooked onion/garlic mixture back into the pan, adding the milk, mustard, stock cube, tarragon, fresh thyme leaves and a good pinch of cracked pepper. Stir through, turn the heat down to medium and place a lid on slightly ajar. Allow the heat to come up to a low simmer then turn it down to low heat while it simmers for a further 15 minutes.

5

Drain off ½ cup of liquid into a cup, add the flour and stir to combine until all lumps are removed. Pour the mixture back into the main pan and stir through.

6

In a separate frypan sauté the leeks on medium heat with a knob of butter until they become translucent. Remove from the pan and set aside. Repeat the sauté process with the mushrooms and another knob of butter until they are also softened. Add both sautéed vegetables to the main pot along with the frozen peas, creme fraiche and parsley leaves and stir through.

7

Adjust the seasoning to your taste depending on the saltiness of the stock cube.

8

Spoon out the mixture into a large family-size pie dish, lay the pastry sheet over the top and lightly tuck it in around the sides. With the tip of a sharp knife, make two indents in the middle of the pastry.

9

Place in the back of the oven for 30–35 minutes or until the pastry is golden brown and puffed up.

Mushroom, leek and chicken pie

Tags:

 Bakes & Pastries, Dinner

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