Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken, leek and mushroom pie. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken, leek and mushroom pie is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Chicken, leek and mushroom pie is something which I’ve loved my whole life.
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!
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken, leek and mushroom pie using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken, leek and mushroom pie:
- Prepare chicken breast 4-6, one per person
- Take 2 leeks
- Take 200 g button or baby mushrooms
- Make ready 1 bunch spring onions
- Get light puff pastry
- Prepare butter
- Get 300 g creme fraiche
- Take 1 chicken stock
- Get 2 teaspoons English mustard powder
- Get 1 teaspoon ground nutmeg
- Prepare salt and pepper seasoning
Chicken, Leek, and Mushroom Pie - a lovely, savory pie with a chicken, leek, mushroom and. Try this budget-friendly and delicious creamy chicken, leek, and mushroom pie that's perfect for your next comfort food binge. There is something so comforting about a traditional British chicken pie with memories of school days and family lunches. This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping.
Instructions to make Chicken, leek and mushroom pie:
- Chop up the chicken breast into bitesize peices. melt the butter in a large frying pan (I normally use a wok). Once the butter has melted add the chicken and cook through.
- While the chicken is cooking chop the leeks into medium chunks. Chop the mushrooms into small chunks and finely chop the spring onions.
- Add all the vegetables and mushrooms to the chicken. cook for about two minutes.
- Next, make up your stock cube and add the mustard powder, nutmeg and creme fraiche and stir. Once combined add to the chicken and vegetables and season.
- Allow the mixture to reduce to a thick sauce (usually by about half). You can add cornflour to speed this up if you want.
- Finally assemble your pie! layer the mixture into your pie dish until about 2 cm from the top of the dish. Then roll out, score your pastry and cover with an egg or milk wash. Then add the pastry to the top of the pie dish with the wash side up.
- Bake for about 20 minutes or until the pastry is golden brown at 180C. I then usually serve this with potatoes. The pie is stuffed full of vegetables so I don't always bother to add extra to serve.
Remove the cooked chicken and strain the stock. Skim off most of the fat from the stock (you can cool it first, if you like, making it easier to lift the fat from the top). Combine the chicken and leek filling with mushroom béchamel in a large glass bowl, season to taste. Remove from the heat and add pepper to taste. Brush the edges with egg and place cooled chicken mixture in the centre.
So that is going to wrap it up for this exceptional food chicken, leek and mushroom pie recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
