Brush the edge of the dish with the egg, tip the filling in and drop the lid on, crimping to seal. Combine thoroughly, and check and adjust the seasoning — the mix will be quite thick but luscious. Bake for 30-35 minutes or until golden and puffed. 4. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the … 3. Cut the pastry sheet three centimetres larger than your pie dish to make a pastry pie lid. Tear or chop the chicken and add to the mix. Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Add the solids to a pie dish and cover with puff pastry. Add the chicken along with mushrooms, thyme, bay leaves, salt and pepper and cook over low heat for 15 to 20 minutes, stirring every so often. 2 Stir in the mushrooms, rosemary, roast chicken and the soup. Add onions and leeks and fry at low heat until soft and translucent, 10 to 15 minutes. Remove the cooked chicken and strain the stock. 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 and fry until they take on colour and soften. Whisk in the cream and mustard, and add the mushroom mix, parsley and peas. Preheat the oven to 190 degrees fan-forced or 210 degrees conventional.6. Add 25 grams of the butter, the mushrooms and the thyme and cook for a further 5 minutes. Add the cooked chicken, season with salt and freshly ground black pepper, and simmer for 5 minutes. Privacy policy, awesome Place the pie dish on a baking sheet to catch any drips that may overflow during baking. I served it with green beans on the side and hot rolls with Irish butter. 02 Nov 2013. This Chicken, Leek, and Mushroom Pie makes a lovely centerpiece for a family Sunday dinner. Season with salt and pepper. allrecipes.com.au/recipe/13173/chicken--mushroom-and-leek-pie.aspx Return the stock to the stove and reduce to about 400 millilitres. The pastry is amazing and perfectly marries with the chicken filling. Decorate with the pastry scraps. Add the chicken along with mushrooms, thyme, bay leaves, salt and pepper and cook over low heat for 15 to 20 minutes, stirring every so often Preheat the oven to 220 C / Gas 7. Use a large frying pan / skillet as the mushroom and leeks are bulky until they have cooked down a bit (pic 2). For the filling, add about 50 millilitres of oil to a frying pan and cook the onion, garlic and leeks for about 10 minutes over a slow heat to caramelise and soften. To make the Chicken, Leek and Mushroom Pie really tasty, it’s important to reduce the stock by at least a third (pic 3). We love a good pie and this pie delivers. 1 small (or ½ larger) brown onion, finely diced, 450g large pine or field mushrooms, carefully cleaned, finely diced. This is a delicious warming pie for the winter with chicken, leek and mushrooms topped with puff pastry. Oops! https://www.annabel-langbein.com/recipes/leek--mushroom-chicken-pot-pie/80 Simmer gently for 25 minutes or until the thighs are cooked. Something went wrong. Tender chicken, loads of veggies combined in a flavoursome stock, all put into a tender, buttery pastry, baked till golden and bubbling. Cook for 2 to 3 minutes at a simmer, whisking constantly — it should be smooth and thick. 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). Season with salt and pepper and serve with the pie, together with new potatoes and your choice of veg. Remove from oven and serve hot with mashed potatoes and your choice of vegetables. Heat the oil in a large pan, add the garlic and leeks and cook gently for 5 minutes. Please try again. Make an incision in the top to release steam and brush with egg. … Season with black pepper, then simmer for 5 … What’s not to like. Chicken, leek and mushroom plate pie by Shaun Rankin Main easy 4 1 hour 15 minutes PT1H15M Chef Shaun Rankin was brought up eating plate pies. Add another knob of butter and the flour and stir until it forms a sticky paste. Add the stock and cook over low heat until thickened, stirring constantly. A crispy phyllo topping makes the dish lighter. Place a sieve over the pan and sieve the gravy from the solids - chicken, leeks etc. Spoon the mixture into a 2.4ltr ovenproof pie dish and set aside to cool. Place a sieve over the pan and sieve the gravy from the solids - chicken, leeks … Cook for 1 minute, stirring all the time, then add the strained stock. 1. Combine thoroughly, and check and adjust the seasoning — the mix will be quite thick but luscious. Bake the chicken leek and mushroom pie for 20 minutes until the pastry is well risen and golden. This is a fairly traditional pie, old-fashioned even, but delicious, creamy and rich, and perfect with simply dressed salad greens. Chicken leek and mushroom pie has to be an all round favourite. 2. Pour the milk over the chicken and, if you need to, top up with water to … In a medium pot, melt 40 grams of butter over a medium heat until starting to sizzle, add the flour and stir to make a roux. 5. Cook for a further 2 minutes then put to one side to cool completely. Tear or chop the chicken and add to the mix. Adding a third less stock may seem like an easier option but believe me, the best stock is a reduced stock! Click To Tweet  -  ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Heat olive oil in a frying pan and add a good knob of butter. Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. 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