Description
Delight in this savory chicken, leek & mushroom pie, perfect for comforting meals.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 large leek, trimmed and sliced into 1cm rounds
- 800 grams chicken thighs, trimmed
- 250 grams mushrooms, sliced
- 3 tablespoons white wine
- 2 tablespoons plain flour
- 1–2 teaspoons Dijon mustard to taste
- 2 tablespoons cream
- ¼ cup grated Parmesan
- ⅓ cup finely chopped parsley
- cooking oil spray
- 1 ½ sheets (225 grams) ready rolled puff pastry
- 180 grams ready rolled butter puff pastry
- 1 egg whisked
Instructions
- Heat the butter and olive oil in a large heavy-based pot over medium heat. Toss in the onion and leek, seasoning with salt and pepper, and cook for about 8 minutes, until softened.
- Trim the fat from the chicken thighs, cutting each into roughly four pieces. Add them to the pot along with the mushrooms, cooking for 15 minutes while stirring occasionally until they’re nicely browned.
- Pour in the white wine and sprinkles of flour, stirring to mix everything. Let it cook for 1 minute, then add Dijon mustard and cream, allowing it to simmer for another 15 minutes until the chicken is cooked through and the sauce is thickened. Cool the mixture slightly.
- Preheat your oven to 180˚C (350°F). Lightly spray the base of a 24cm pie dish with cooking oil and brush the sides to ensure nothing sticks.
- Line the bottom and sides of your pie dish with the ready-rolled pastry and sprinkle the grated Parmesan evenly on top.
- Stir the chopped parsley into the chicken mixture and pour it over the Parmesan in the pie dish, spreading it out evenly.
- Cut a circle from the butter puff pastry that matches the top of your dish. Brush the edges of the pastry in the tin with the whisked egg and place your pastry lid over the filling.
- Gently squash the edges to seal everything in, trimming any excess pastry. Use your thumb or the tines of a fork to create a lovely pattern around the edge.
- Brush the top of the pie with the whisked egg and carefully cut a few slits in the top with a sharp knife to let steam escape. Bake for 55-60 minutes until golden brown and bubbling.
- Allow your pie to cool for 5 minutes before serving, ideally with a side of creamy mashed potatoes and fresh green beans for a delightful meal.
Notes
- Pair with creamy mashed potatoes and fresh green beans.
- Can substitute chicken thighs with chicken breast if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg