Easiest Way to Cook Appetizing Chicken, leek and mushroom pie

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. Chicken, leek and mushroom plate pie. by. Chef Shaun Rankin was brought up eating plate pies.

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. 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. You can cook Chicken, leek and mushroom pie using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken, leek and mushroom pie

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

Add flour and slowly stir in your stock and cream until lump free. Add chicken back in and add your mustard and seasonings. 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.

Chicken, leek and mushroom pie step by step

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..

Add herbs and stock and bring to a simmer. 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. Once cut, season the chicken breasts with kosher salt and pepper, then cook in a hot skillet with some olive oil and butter. Once cooked through, remove the chicken breasts to a plate and make the creamy mushroom and leek sauce.