Chicken, Mushroom and Leek Pie

    Chicken, Mushroom and Leek Pie

    114saves
    2hours20min


    91 people made this

    Chicken pie is a favourite with my kids just like it has always been a favourite of mine. This is a creamy version with mushrooms and leeks topped with puff pastry.

    Ingredients
    Serves: 4 

    • 1/4 cup (65ml) olive oil
    • 4 boneless skinless chicken breasts, cut in small pieces
    • 1 medium onion, diced
    • 1 small leek, washed and sliced small
    • 1 tablespoon plain flour
    • 6-10 mushrooms, quartered
    • 1 litre chicken stock, or as needed
    • 100ml thickened cream
    • 1 pinch fresh thyme or dried
    • 375g premade puff pastry
    • 3-4 small potatoes, optional
    • 1-2 bay leaves, optional
    • 1 pinch salt and pepper, to taste

    Directions
    Preparation:40min  ›  Cook:30min  ›  Extra time:1hour10min  ›  Ready in:2hours20min 

    1. Heat 2 tablespoons of the olive oil in a large pan until very hot. Brown the chicken pieces a few at a time depending on the size of your pan. When they’re all done put them to one side.
    2. Add the rest of the oil to the pan. Add the onion and leek, cover then turn the heat down low. Cook for about 10 minutes until the onion and leek are nicely softened.
    3. Add the flour stirring in well and cook until completely incorporated which will take a couple of minutes.
    4. Add a cupful of the stock and stir. The sauce should immediately start to thicken. Add the rest of the stock a little bit at a time until you have about a third left.
    5. Return the chicken pieces back to the pan, along with the mushrooms. If the sauce is a bit too thick add a bit more stock. Add the thyme.
    6. Cook uncovered on a medium heat for about 10 minutes then pour in the cream. Cook for a further 10 minutes.
    7. If you are adding the potatoes, boil them separately and then cut them into smallish pieces. Add to the sauce.
    8. Cook until the sauce has reduced to your preferred consistency. If it’s too thick, add a bit more stock to thin it out. Season with salt and pepper to taste.
    9. Pour the sauce into a shallow ovenproof dish and top with the puff pastry. Cook at 200 degrees C for 20-30 minutes until the pastry is golden brown.

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    Reviews (12)

    LuiLui
    by
    6

    Absolutely scrumptious! I cook the entire recipe in a dutch oven. Just remember to cut more pastry than you need as it shrinks in the oven. - 15 Feb 2011

    LuiLui
    by
    3

    Something else. I didn't add the potatoes - 15 Feb 2011

    redchev
    by
    2

    Yes it was delicious .Many thanks - 16 May 2011

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