Chicken, leek, and mushroom pie is a classic comfort dish with a rich and savory filling encased in buttery pastry. Here’s a simple recipe to make it:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 leeks, washed and thinly sliced
- 250g (about 9 oz) mushrooms, sliced
- 500g (about 1 lb) chicken breast, diced
- 2 tablespoons all-purpose flour
- 250ml (1 cup) chicken stock
- 150ml (2/3 cup) heavy cream
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 sheet puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven to 200Β°C (about 400Β°F).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Add the sliced leeks to the skillet and cook until they start to soften, about 5 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
- Push the vegetables to one side of the skillet and add the diced chicken to the other side. Cook until the chicken is no longer pink, about 5-7 minutes.
- Sprinkle the flour over the chicken and vegetables and stir to combine, cooking for another minute.
- Gradually pour in the chicken stock and heavy cream, stirring constantly until the mixture thickens. Season with salt, pepper, and thyme.
- Transfer the chicken and vegetable mixture to a pie dish or baking dish.
- Roll out the puff pastry on a floured surface to fit the size of your dish. Place the pastry over the filling, pressing the edges to seal. Cut a few slits in the pastry to allow steam to escape.
- Brush the pastry with the beaten egg for a golden finish.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Once baked, remove from the oven and let it cool for a few minutes before serving.
Enjoy your delicious chicken, leek, and mushroom pie!
