Chicken, Leek and Mushroom Pie
This delicious dish is filling and can be a great way to use up leftovers. You could even add other Sunday dinner items such as carrots or peas!
Ingredients
- 1 teaspoon of oil
- 6 Skinless chicken thighs or 3 chicken breasts (roughly 600g)
- 250g Leeks,
- 100g Mushrooms
- 500 ml milk,
- 50g butter,
- 1 chicken stock cube,
- 4 tablespoons of plain flour,
- 1 teaspoon English Mustard,
- 375g Ready Rolled Puff Pastry,
- Seasonings: Salt and pepper.
Method
- Preheat oven to 200°C/Gas Mark 6.
- Boil roughly 2 cups of water in the kettle.
- Cut your chicken into small, evenly sized pieces.
- Wash & finely chop 250g leeks into fine rings and 100g mushrooms into thin slices.
- Whilst the oven heats up, add the teaspoon of oil and the chopped chicken, leeks and mushrooms into a frying pan on medium heat for 5-7 minutes. Stirring occasionally.
- In a saucepan, add 500ml of milk, 4 tablespoons of plain flour and 50g butter. Cook on a medium heat. Whisk this quickly for around 3-4 minutes. Alternatively, you can use a jar of pre made white sauce.
- In a jug, mix 300ml of the boiling kettle water (1.5 cups) and mix with the chicken stock.
- Mix the stock into the white sauce mixture and remove from the heat.
- Remove the frying pan from the heat.
- To a large baking dish, add the sauce from the pan and the contents of the frying pan. Mix all of this together.
- Unroll the pastry and cover the dish, trim the edges to fit and crimp the edges by lightly pushing a fork around the edge.
- Make a few cuts in the top to allow the steam to escape and brush with a little milk.
- Bake in the oven for 25-30 minutes until golden and piping hot inside.
- Serve the pie on its own or with desired sides, such as vegetables.
