Recipe of Homemade Chicken, leek and mushroom pie

Chicken, leek and mushroom pie. 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!

How to make a Chicken, Leek and Mushroom Pie. Fry up your chicken until browned, remove from the pan, then add your leeks, garlic and mushrooms That creamy chicken, leek and mushroom filling planted underneath a crispy golden layer of pastry 🤤. Remove the cooked chicken and strain the stock. You can cook Chicken, leek and mushroom pie using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken, leek and mushroom pie

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

Skim off most of the fat from the stock (you can cool it first, if you like, making it easier to lift the fat from the top). 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. How to Make Chicken, Leek, and Mushroom Pie.

Chicken, leek and mushroom pie instructions

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..

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. This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping.