adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Leek, mushroom and chicken pies
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in savory chicken and leek pies for a satisfying family meal.
Ingredients:
  • 6 sheets filo pastry
  • 50g butter, melted
  • 6 chicken thigh fillets, cut into 2cm pieces
  • 200g Swiss brown mushrooms, halved
  • 2 leeks, white part only, thickly sliced
  • 11.80 gm Dijon mustard
  • 125ml sour cream
  • 21.00 gm lemon juice
  • 20.00 ml coarsely chopped tarragon
Instructions:
  • Preheat the oven to 200°C. Cut the filo sheets in half lengthwise and then into thirds to make squares. Brush the filo with butter and layer the sheets into 4 stacks. Line four 10cm fluted tart tins with removable bases with the pastry stacks, placing them on an oven tray. Bake for 10 minutes or until golden..
  • Heat half the oil in a frying pan over high heat and cook the chicken until golden, about 5 minutes. Transfer to a bowl. In the same pan, heat the remaining oil and sauté the mushrooms and leeks until tender, about 5 minutes. Return the chicken to the pan, then stir in the mustard, sour cream, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes until the chicken is cooked through and the sauce thickens. Season with salt and pepper, then sprinkle tarragon and gently mix everything together.
  • On serving plates, arrange filo cases and generously fill each with the delicious chicken mixture. Serve promptly to enjoy the flavors at their peak.

Similar Recipes