Easy Chicken, Leek and Mushroom Pie

Serves 2
Prep Time 10 mins
Cooking Time 35 mins
Ingredients

• 2 Free range chicken thighs or boneless breasts
• 1 Large leek, washed and chopped into 1”/2.5cm slices
• ½ Red onion, roughly chopped
• 6 Medium mushrooms, finely sliced (see Cook’s tips)
• 2 Chicken stock cubes (see Cook’s tips)
• 1 pint/16fl oz Boiling water
• 2 Tbsp Extra virgin olive oil
• 3 Dsp Natural yoghurt
• 25g/1oz Butter
• 25g/1oz Plain/all purpose flour
• 250g/8oz Ready made short crust pastry
• 1 Free range egg, beaten

Method

• Skin and cut the meat from the thighs, or skin the chicken breasts
• Chop the meat into small pieces about 2.5cm/1” pieces
• Heat 1 tbsp of oil in a large frying pan
• Add the leeks, onion and mushrooms
• Cook for 5-6 minutes until softened
• Transfer to pie dish
• Combine the softened butter and flour in a bowl until it becomes a paste (roux)
• Make the stock with the boiling water
• Heat the remaining oil and brown the chicken 2-3 minutes
• Pour in the stock and stir
• Slowly add the roux, stirring constantly for 2-4 minutes until the mixture thickens, turn off the heat and stir in the natural yoghurt
• Transfer to the pie dish with a slotted spoon (see Cook’s tips)
• Roll out the pastry to fit the pie dish (see Cook’s tips)
• Brush the edge of the pie dish with the egg wash and the rim of the pastry
• Carefully lay the pastry over the pie dish, pressing down the edges
• Brush the top of the pie with more egg wash
• Using a sharp knife, gently pierce the pastry 3-4 times to let the steam out
• Bake in a pre heated oven 200°C/400°F/Gas mark 6,middle to top shelf for 20-25 minutes

Cook's tips

• I use Knorr stock cubes for this as they give a creamier texture
• Any left over mushrooms can be sliced and frozen, for use in stews or casseroles
• Using a slotted spoon leaves some of the sauce in the pan, which you can reheat on serving and add use as the gravy
• Leave any excess pastry hanging over the edge of the pie dish, you can cut this off when cooked, and it will prevent the pastry falling into the middle

Equipment

• Large frying pan
• Pie dish

Shopping List

• 2 Free range chicken thighs or boneless breasts
• 1 Large leek
• ½ Red onion
• 6 Medium mushrooms
• 2 Chicken stock cubes
• 1 pint/16fl oz Boiling water
• 2 Tbsp Extra virgin olive oil
• 3 Dsp Natural yoghurt
• 25g/1oz Butter
• 25g/1oz Plain/all purpose flour
• 250g/8oz Ready made short crust pastry
• 1 Free range egg

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