Chicken, leek and mushroom pie
Chicken, leek and mushroom pie

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken, leek and mushroom pie. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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! A creamy filling with a crispy puff pastry topping.

Chicken, leek and mushroom pie is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Chicken, leek and mushroom pie is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have chicken, leek and mushroom pie using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken, leek and mushroom pie:
  1. Prepare chicken breast 4-6, one per person
  2. Take 2 leeks
  3. Take 200 g button or baby mushrooms
  4. Get 1 bunch spring onions
  5. Prepare light puff pastry
  6. Take butter
  7. Take 300 g creme fraiche
  8. Get 1 chicken stock
  9. Prepare 2 teaspoons English mustard powder
  10. Get 1 teaspoon ground nutmeg
  11. Get salt and pepper seasoning

This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping. Remove the cooked chicken and strain the stock. 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). How to Make Chicken, Leek, and Mushroom Pie.

Instructions to make Chicken, leek and mushroom pie:
  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.
  2. While the chicken is cooking chop the leeks into medium chunks. Chop the mushrooms into small chunks and finely chop the spring onions.
  3. Add all the vegetables and mushrooms to the chicken. cook for about two minutes.
  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.
  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.
  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.
  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.

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). How to Make Chicken, Leek, and Mushroom Pie. 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.

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