Easy Chicken, Leek and Mushroom Pie

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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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{ 2 comments… read them below or add one }

Kim March 13, 2009 at 2:19 pm

I could really love this, leeks! So creamy.. and crust is nice!

Lesley March 13, 2009 at 3:38 pm

Yep..this one’s a keeper…

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