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Chicken, Leek & Mushroom Pie

Chicken, Leek & Mushroom Pie Image
@ivanthenorse @ivanthenorse

Ingredients

Steps

1
Add a drizzle of oil to a large pan over medium-high heat. Space out the leeks & fry until lightly charred on both sides, then remove and place to the side. Top the pan up with oil if needed.
2
Season the chicken with 1/2 t. salt and pepper then space out in the pan. Fry for a few mins each side to build up a golden crust, then remove and place to one side, leaving excess fat behind.
3
Add the mushrooms & fry until they build up golden crust, then season with a good pinch of salt and pepper. Lower the heat to medium then add the butter & garlic and stir to melt the butter and lightly fry the garlic, about half a minute. Stir in the flour to form a roux then gradually pour in the stock & cream. stirring as you go to prevent lumps forming.
4
Stir in the leeks and chicken alongside the resting juices, then stir in the mustard, thyme & nutmeg. Bring to a simmer, then reduce the heat very slightly and stir occasionally until the sauce is nice and thick, about 12 minutes.
5
Adjust seasoning if needed, then pour the filling into a suitably sized baking or pie dish & leave to cool for 15 mins, until a skin forms on top. Begin preheating oven to 400F.
6
Place the pastry on top and trim off excess, use a fork to crimp around the outside, then brush with egg wash. Poke a few steam holes, the place on a tray and bake for around 20 minutes or until deep golden brown and crisp. Let sit for about 5 mins before serving.

Nutrition Facts

  • Calories
    638kcal
    31%
  • Fat
    43g
    66%
  • Saturated Fat
    20g
    100%
  • Carbohydrates
    37g
    12%
  • Fiber
    2g
    8%
  • Sugar
    2g
    4%
  • Protein
    30g
    60%
  • Cholesterol
    191mg
    63%
  • Sodium
    495mg
    20%
Percent Daily Values are based on a 2,000 calorie diet.

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