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 🤤. This easy-peasy short-cut pie combines cooked chicken, leeks, mushrooms and soup for an ultimate creamy filling. Chicken, leek and mushroom pie most diverse and have mind taste that unique. Some kinds of Chicken, leek and mushroom pie recipes are also sufficient simple to process and dont take long. Although not everybody likes Chicken, leek and mushroom pie food, currently some people are getting attached and like the sundry Chicken, leek and mushroom pie foods available. This could be visible than the number of restaurants that supply Chicken, leek and mushroom pie as one of the serving. You can have Chicken, leek and mushroom pie using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Chicken, leek and mushroom pie
- You need of chicken breast 4-6, one per person.
- Prepare 2 of leeks.
- It's 200 g of button or baby mushrooms.
- It's 1 bunch of spring onions.
- You need of light puff pastry.
- Prepare of butter.
- It's 300 g of creme fraiche.
- It's 1 of chicken stock.
- It's 2 teaspoons of English mustard powder.
- You need 1 teaspoon of ground nutmeg.
- It's of salt and pepper seasoning.
Stir in the mushrooms, rosemary, roast chicken and the soup. Try this budget-friendly and delicious creamy chicken, leek, and mushroom pie that's perfect for your next comfort food binge. This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping. How to Make Chicken, Leek, and Mushroom Pie.
Chicken, leek and mushroom pie step by step
- 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..
- While the chicken is cooking chop the leeks into medium chunks. Chop the mushrooms into small chunks and finely chop the spring onions..
- Add all the vegetables and mushrooms to the chicken. cook for about two minutes..
- 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..
- Allow the mixture to reduce to a thick sauce (usually by about half). You can add cornflour to speed this up if you want..
- 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..
- 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..
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. Delicious homemade chicken, leek and mushroom pies. Individual pies that the family will love.
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