Chicken, leek and mushroom pie. This Chicken, Leek and Mushroom Pie is an absolute British Classic! A creamy filling with a crispy puff pastry topping. Better still, it couldn't be easier.. Its easy to make Chicken, leek and mushroom pie for my son.
Chicken, leek and mushroom pie
Skim off most of the fat from the stock (you can cool it first, if you like, making it easier to lift the fat from the top). How to make a Chicken, Leek and Mushroom Pie. Fry up your chicken until browned, remove from the pan, then add your leeks, garlic and mushrooms That creamy chicken, leek and mushroom filling planted underneath a crispy golden layer of pastry 🤤. You can have Chicken, leek and mushroom pie by following 11 ingredients and 7 steps. Here is how you can easily cook it.
Ingredients of Chicken, leek and mushroom pie
|About of chicken breast 4-6, one per person.|
|Approximately 2 of leeks.|
|Take 200 g of button or baby mushrooms.|
|Take 1 bunch of spring onions.|
|Take of light puff pastry.|
|Prepare of butter.|
|About 300 g of creme fraiche.|
|Approximately 1 of chicken stock.|
|You need 2 teaspoons of English mustard powder.|
|Prepare 1 teaspoon of ground nutmeg.|
|Approximately of salt and pepper seasoning.|
If you like leeks, mushrooms, potatoes, and chicken, then you are going to really like this Chicken, Leek, and Mushroom Pie! I served it with green beans on the side and hot rolls with Irish butter. Chicken, Leek, and Mushroom Pie – a lovely, savory pie with a chicken, leek, mushroom and. Try this budget-friendly and delicious creamy chicken, leek, and mushroom pie that's perfect for your next comfort food binge.
Chicken, leek and mushroom pie cooking instructions
|Chop up the chicken breast into bitesize peices. melt the butter in a large frying pan (I normally use a wok). Once the butter has melted add the chicken and cook through..|
|While the chicken is cooking chop the leeks into medium chunks. Chop the mushrooms into small chunks and finely chop the spring onions..|
|Add all the vegetables and mushrooms to the chicken. cook for about two minutes..|
|Next, make up your stock cube and add the mustard powder, nutmeg and creme fraiche and stir. Once combined add to the chicken and vegetables and season..|
|Allow the mixture to reduce to a thick sauce (usually by about half). You can add cornfl
our to speed this up if you want..
|Finally assemble your pie! layer the mixture into your pie dish until about 2 cm from the top of the dish. Then roll out, score your pastry and cover with an egg or milk wash. Then add the pastry to the top of the pie dish with the wash side up..|
|Bake for about 20 minutes or until the pastry is golden brown at 180C. I then usually serve this with potatoes. The pie is stuffed full of vegetables so I don't always bother to add extra to serve..|
There is something so comforting about a traditional British chicken pie with memories of school days and family lunches. This is the ultimate chicken, leek and mushroom pie. Shaun Rankin's chicken, leek and mushroom plate pie © www.greatbritishchefs.com. Add the mushroom and cook for a further minute. Next, add the chicken stock and double cream to the pan and stir.