Name: Chicken, leek and mushroom pie
Ingredients: 1 onion finely chopped; 2 cloves garlic crushed; 2 large chicken breasts cut into chunks; 1 leek sliced; 250 g mushrooms quartered; 1 tbsp fresh thyme; 2 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; 1 roll puff pastry; 1 egg beaten; Salt and pepper

Chicken, leek and mushroom pie. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Using a slotted spoon, remove the chicken and keep to one side. Add the finely sliced leek and the baby button mushrooms.

Chop the chicken breasts into bite sized pieces and cut the mushroom and leeks into thickish slices. The onions and garlic, I chop finely. Add herbs and stock and bring to a simmer. You can cook Chicken, leek and mushroom pie using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken, leek and mushroom pie

You need 1 of onion finely chopped.
It's 2 cloves of garlic crushed.
Prepare 2 of large chicken breasts cut into chunks.
Prepare 1 of leek sliced.
It's 250 g of mushrooms quartered.
It's 1 tbsp of fresh thyme.
Prepare 2 of bay leaves.
It's 3 tbsp of creme fraiche.
Prepare 2 tsp of Dijon mustard.
It's 170 ml of stock (veg or chicken).
You need 1 tsp of cornflour.
It's 1 tbsp of flat leaf parsley chopped.
You need 1 of roll puff pastry.
You need 1 of egg beaten.
Prepare of Salt and pepper.

Mix cornflour to a smooth paste with a little of the milk. Add to pan with remaining milk and stir over heat until lightly thickened. Creamy chicken, leek and mushroom pie is one of those perfect comfort meals that everyone loves. Tender chunks of chicken, with sweet leeks and tasty mushrooms, swimming in a creamy sauce, and topped with crispy puff pastry.

Chicken, leek and mushroom pie instructions

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..
Add the chunks of chicken and toss for one minute, then add the mushrooms and cook for 5 minutes.
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..
Leave the mixture to cool for 10-15 minutes and preheat the over to 180 degrees centigrade..
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).
After 30 minutes in the oven (or when the pastry is beautifully golden), remove, serve and enjoy..

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 and fry until they take on colour and soften. Add flour and slowly stir in your stock and cream until lump free. Add chicken back in and add your mustard and seasonings. Transfer to a bowl using a slotted spoon. Home » Recipes » Chicken » Easy Chicken and Leek Pie.