Chicken, Leek and Mushroom Pie
Submitted by Paul on March 30, 2018 - 8:23pm
Ingredients:
- 3 Large Chicken Breasts - chopped into bite sized peices
- 2 Leeks - finely sliced
- 200gm Closed Cup Mushrooms - Chopped into bite sized pieces
- 500ml Chicken Stock
- 125ml Double Cream
- 1 tsp Thyme Leaves
- Oil & Butter for frying
- Cornflour & water - for thickening.
- 1 tsp brandy - or to taste.
- Salt & Pepper to taste
- Puff Pastry
- Shortcrust Pastry
Course:
Main Course
Serves:
4
Oven Temp:
Gas 6 - 200C
Cooking Time:
30 mins
Method:
- Heat the oil in a large skillet or deep frying pan. Add the chicken pieces and cook for 5 minutes, stirring occasionally until the chicken is browned all over. Using a slotted spoon remove the chicken and keep to one side
- To the pan add the finely sliced leek and the chopped mushrooms. Cook for 3 minutes stirring occasionally until the leeks are softened. Remove the leeks and mushrooms and keep to one side with the chicken.
- Add the chicken stock to the pan, and bring to a simmer. Add the double cream and stir until mixed thoroughly. Add the cornflour mix a little at a time and thicken slightly. Add the brandy and season with salt and freshly ground black pepper to taste.
- Add the chicken, leeks and mushrooms back to the pan and mix to coat.
- Generously grease an ovenproof pie dish. Roll the shortcrust pastry to 1/8"/3 mm thick and line the pie dish. Place the dish and pastry into the refrigerator to rest for at least 20 minutes.
- Roll the puff pastry to make a lid to fit the size of dish you are using.
- Pour the filling to the pie dish. Using a pastry brush, dampen the edges of the pastry lining with beaten egg, then cover with the pastry lid and crimp the edges to seal. Brush generously with beaten egg. Using a sharp knife cut a small hole into the centre of the lid to allow the steam to escape during cooking and to prevent pastry from becoming soggy.
- Sit the pie dish onto the heated baking sheet in the oven and bake in the preheated oven for 30 minutes or until the pastry is golden brown and the filling bubbling. Serve hot or leave to cool completely if serving cold.