Pie recipe for 4 - 8 people, takes only 55 mins; recipe has butter, leek, thyme sprig, mushroom, mushroom, chicken, flour, white wine, chicken stock, double cream, lemon and pie pastry.
Chicken, leek & mushroom pies
Course: Pie
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Lemon: 1/2 lemon, juiced
- Butter: 50g butter
- Chicken: 6 skinless and boneless chicken thighs, cut into chunks
- Chicken Stock: 300ml chicken stock
- Leek: 3 leeks, washed and finely sliced
- Flour: 30g flour
- White Wine: splash of white wine (optional)
- Mushroom: 100g button mushrooms, sliced
- Thyme Sprig: 1 thyme sprig
- Double Cream: 100ml double cream
- Pie Pastry: 1 quantity pie pastry (see 'Goes well with' below), or use shop-bought
Directions
- Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
- Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill.Can be made up to two days ahead. Assemble the pies as directed in Tom'spie pastry recipe, decorating the tops with any trimmings, if you like.
