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Creamy chicken, mushroom and leek pie recipe
Creamy chicken, mushroom and leek pie recipe
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Indulge in a savory chicken, mushroom, and leek pie for the ultimate comfort food experience.
Ingredients:
  • 500g Australian Chicken Thigh Fillets, cut into 3cm pieces
  • 2 leeks, pale section only, thickly sliced
  • 200g brown mushrooms, thickly sliced
  • 100g button or cup mushrooms, thickly sliced
  • 35g plain flour
  • 23.40 gm Dijon mustard
  • 24.00 gm miso paste
  • 375ml chicken stock
  • 125ml thickened cream
  • 40.00 ml chopped tarragon
  • 2 sheets frozen puff pastry, just thawed
  • 1 Free Range Egg, lightly whisked
  • 3.00 gm sesame seeds
Instructions:
  • Preheat the oven to 200°C. Heat 1 tsp of oil in a large deep frying pan over high heat. Cook half the chicken until golden brown, stirring occasionally for about 5 mins. Transfer to a heatproof bowl and repeat with the remaining chicken.
  • Heat 2 tsp of oil in a pan, sauté leek for 2 mins until soft. Add to chicken. Heat more oil in the pan, sauté mushrooms until tender. Return chicken and leeks to the pan. Sprinkle with flour, cook for 2 mins. Stir in mustard, miso paste, and stock. Simmer for 5 mins until sauce thickens. Let cool slightly before serving.
  • Combine the cream and tarragon with the chicken in the pan, stirring to mix well. Season the mixture and then transfer it to a 12-cup (3L) pie dish.
  • Cut the pastry sheets into 3cm strips using a sharp knife. Arrange the strips over the chicken mixture, slightly overlapping. Trim any excess pastry with a knife. Lightly brush the pastry with egg and sprinkle sesame seeds on top. Bake for 25-30 mins until the pastry is puffed and golden.

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