Chicken, Mushroom & Leek Pie

Ingredients

• 2 Leeks
• 200 g Mushrooms
• 0.5 White onion
• 2 Garlic (Cloves, chopped)
• 2 tbsp Butter (Melted)
• 2 tbsp Plain flour
• 1 tbsp Dijon mustard
• 400 ml Chicken stock
• 0.5 tbsp Fresh thyme
• 0.5 tbsp Fresh sage
• 60 g Crème fraîche
• 150 g Cooked chicken (Shredded; or vegan replacement)
• 1 Puff pastry (1 roll; store-bought suggested for ease)
• 1 Egg (For egg wash)

Steps

1. 1

   Preheat the oven to 190°C (375°F). Melt the butter in a large saucepan over medium-high heat, or use an oven-safe pan if you plan to bake the pie in it.

2. 2

   Add the diced onion, leeks and mushrooms. Sweat for about 5 minutes, until softened.

3. 3

   Add the chopped garlic, sage and thyme, then mix.

4. 4

   Add the flour and mix it in.

5. 5

   Add the crème fraîche, Dijon mustard and chicken stock; mix to combine.

6. 6

   Stir in the shredded cooked chicken.

7. 7

   If the pan is not suitable for oven baking, transfer the filling to a baking tray.

8. 8

   Lay the puff pastry over the filling and trim away excess pastry. Seal the edges with a fork; add pastry decorations if desired.

9. 9

   Beat the egg and brush it over the pastry. Poke a few holes in the top to let steam escape.

10. 10

    Bake for 20–25 minutes, until the pastry top is golden and crispy. Serve.

Notes

The author says other roast leftovers may be added. The filling can be baked in the saucepan only if it is oven-safe; otherwise transfer it to a baking tray. Baking temperature is stated as 190°C/375°F (the source text contains a likely typo in the Fahrenheit figure).

Nutrition per serving

• main
• comfort food
• autumn
• baked
• poultry