Chicken, leek and mushroom pie

Name: How to cook Chicken, leek and mushroom pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Chicken, leek and mushroom pie

Because pie is always a good idea and this one is deliciously creamy and comforting on cold nights. Its also really easy to make. I added stars to my topping because I was feeling festive but you don’t have to worry about how it looks. It’s how it tastes that matters.

Ingredient

Food ration :

4-6 people

Cooking time :

1 hour

onion finely chopped

2 cloves

garlic crushed

large chicken breasts cut into chunks

leek sliced

250 g

mushrooms quartered

1 tbsp

fresh thyme

bay leaves

3 tbsp

creme fraiche

2 tsp

Dijon mustard

170 ml

stock (veg or chicken)

1 tsp

cornflour

1 tbsp

flat leaf parsley chopped

roll puff pastry

egg beaten

Cooking instructions

* Step 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.

* Step 2

Add the chunks of chicken and toss for one minute, then add the mushrooms and cook for 5 minutes

* Step 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.

* Step 4

Leave the mixture to cool for 10-15 minutes and preheat the over to 180 degrees centigrade.

* Step 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)