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 servings
Cuisine: Us

Introduce

Chef :

Livvy

Chicken, leek and mushroom pie

This is one I adapted from a cookbook, as with many of my recipes. But I found that I wanted more leeks and more creamy sauce. This one is perfect comfort food, without being terribly unhealthy! This serves about 4-6 people (ish).

Ingredient

Food ration :

4-6 servings

Cooking time :

1 hour

leeks

200 g

button or baby mushrooms

1 bunch

spring onions

300 g

creme fraiche

chicken stock

2 teaspoons

English mustard powder

1 teaspoon

ground nutmeg

Cooking instructions

* Step 1

Chop up the chicken breast into bitesize peices. melt the butter in a large frying pan (I normally use a wok). Once the butter has melted add the chicken and cook through.

* Step 2

While the chicken is cooking chop the leeks into medium chunks. Chop the mushrooms into small chunks and finely chop the spring onions.

* Step 3

Add all the vegetables and mushrooms to the chicken. cook for about two minutes.

* Step 4

Next, make up your stock cube and add the mustard powder, nutmeg and creme fraiche and stir. Once combined add to the chicken and vegetables and season.

* Step 5

Allow the mixture to reduce to a thick sauce (usually by about half). You can add cornflour to speed this up if you want.

* Step 6

Finally assemble your pie! layer the mixture into your pie dish until about 2 cm from the top of the dish. Then roll out, score your pastry and cover with an egg or milk wash. Then add the pastry to the top of the pie dish with the wash side up.

* Step 7

Bake for about 20 minutes or until the pastry is golden brown at 180C. I then usually serve this with potatoes. The pie is stuffed full of vegetables so I don't always bother to add extra to serve.

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