This recipe for Chicken, Leek, and Mushroom Pie is a hearty and comforting dish that's perfect for a cosy dinner. With a flaky puff pastry crust and a creamy, savoury filling, it's sure to become a family favourite. Here's how to make it:
Ingredients:
Filling:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 large leek, trimmed, sliced into 1cm rounds
- 800 grams boneless, skinless chicken thighs, trimmed and quartered
- 250 grams button mushrooms, sliced
- 3 tablespoons white wine
- 3-4 tablespoons plain flour
- 1-2 teaspoons Dijon mustard, to taste
- 2 tablespoons cream
To Assemble:
- 400 grams ready-rolled butter puff pastry
- ¼ cup grated parmesan
- ⅓ cup finely chopped parsley
- 1 egg, whisked
- 1-2 teaspoons white sesame seeds
Equipment:
- 24cm pie dish
- Cooking spray
Method:
- Preheat your oven to 170˚C on fan bake.
- In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and leek, season with salt and pepper, and cook for 8 minutes until softened. Add the chicken pieces and sliced mushrooms, and cook for 15 minutes, stirring occasionally. Pour in the white wine and sprinkle over the flour, stirring to combine. Cook for 1 minute, then add the Dijon mustard and cream. Continue cooking for another 15 minutes or until the chicken is cooked through and the sauce has thickened. Set aside to cool completely.
- Lightly spray the base of a 24cm pie dish with cooking spray. Line the base and sides of the dish with puff pastry, and sprinkle the grated parmesan over the base. Stir the chopped parsley through the cooled chicken mixture, then spoon it into the pie dish on top of the parmesan.
- Cut a circle of puff pastry to fit the top of the pie dish. Brush the edges of the pastry base with the whisked egg, then place the pastry lid on top. Press the edges together to seal, trim any excess pastry, and use a fork to crimp the edges.
- Brush the top of the pastry lid with egg wash and make a few slits with a sharp knife to allow steam to escape. Scatter the sesame seeds over the top, then bake the pie in the preheated oven for 45-55 minutes, or until golden and bubbling.
Allow the pie to cool for 5 minutes before slicing and serving.
