A chicken, leek & mushroom pie

Chicken, leek & mushroom pies

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(2 ratings)

Prep: 25 mins Cook: 55 mins plus cooling and chilling

More effort

Makes enough filling for 6 individual pies

Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it

Nutrition and extra info

Nutrition: Per serving

  • kcal1051
  • fat61g
  • saturates31g
  • carbs92g
  • sugars3g
  • fibre7g
  • protein28g
  • salt1.7g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 leeks, washed and finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 thyme sprig
  • 100g button mushrooms, sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 20g dried porcini mushrooms, roughly crumbled
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 6 skinless and boneless chicken thighs, cut into chunks
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 30g flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • splash of white wine (optional)
  • 300ml chicken stock
  • 100ml double cream
  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 quantity pie pastry (see 'Goes well with' below), or use shop-bought

Method

  1. Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.

  2. Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.

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