Recipe of Perfect Chicken, leek and mushroom pie

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chicken, leek and mushroom pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken, leek and mushroom pie is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Chicken, leek and mushroom pie is something that I have loved my whole life. They are nice and they look wonderful.

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.

To get started with this particular recipe, we must prepare a few components. You can cook chicken, leek and mushroom pie using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken, leek and mushroom pie:

1. Make ready onion finely chopped
2. Make ready garlic crushed
3. Make ready large chicken breasts cut into chunks
4. Take leek sliced
5. Make ready mushrooms quartered
6. Prepare fresh thyme
7. Make ready bay leaves
8. Make ready creme fraiche
9. Prepare Dijon mustard
10. Get stock (veg or chicken)
11. Prepare cornflour
12. Make ready flat leaf parsley chopped
13. Make ready roll puff pastry
14. Get egg beaten
15. Prepare Salt and pepper

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. Peel the potatoes and cut into approximately ¾" dice. Cut the chicken breast into approximately ½" cubes.

Instructions to make Chicken, leek and mushroom pie:

1. 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.
2. Add the chunks of chicken and toss for one minute, then add the mushrooms and cook for 5 minutes
3. 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.
4. Leave the mixture to cool for 10-15 minutes and preheat the over to 180 degrees centigrade.
5. 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)
6. After 30 minutes in the oven (or when the pastry is beautifully golden), remove, serve and enjoy.

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. Clean the mushrooms and slice them into pieces. Delicious homemade chicken, leek and mushroom pies.

So that’s going to wrap this up for this special food chicken, leek and mushroom pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!