UK Kids

Chicken, Leek and Mushroom Pie

Name: Chicken, Leek and Mushroom Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: Olive Oil, (as needed); 2 Leeks, (white/light green parts sliced into rounds, see notes); 600g / 1.3lb boneless skinless Chicken Thighs, (diced into bite-sized pieces, see notes); 1/2 tsp EACH: Salt & Black Pepper, (plus more to taste); 250g / 9oz Chestnut Mushrooms, (quartered, or mushroom of choice); 3 tbsp / 45g Butter; 1-2 cloves of Garlic, (finely diced); 3 tbsp Plain Flour; 480ml / 2 cups Chicken Stock,; 120ml / 1/2 cup Double/Heavy Cream; 1 tbsp Dijon Mustard; 3-4 sprigs Fresh Thyme, (leaves only, approx 1 tsp); 1/8 tsp Ground Nutmeg; 1x 320g/11oz sheet of Puff Pastry; 1 Egg, (beaten)

4 servings

portioner

20 minutes

aktiv tid

1 hour 20 minutes

total tid

Begynd at lave mad

Ingredienser

Olive Oil, (as needed)

2 Leeks, (white/light green parts sliced into rounds, see notes)

600g / 1.3lb boneless skinless Chicken Thighs, (diced into bite-sized pieces, see notes)

1/2 tsp EACH: Salt & Black Pepper, (plus more to taste)

250g / 9oz Chestnut Mushrooms, (quartered, or mushroom of choice)

3 tbsp / 45g Butter

1-2 cloves of Garlic, (finely diced)

3 tbsp Plain Flour

480ml / 2 cups Chicken Stock,

120ml / 1/2 cup Double/Heavy Cream

1 tbsp Dijon Mustard

3-4 sprigs Fresh Thyme, (leaves only, approx 1 tsp)

1/8 tsp Ground Nutmeg

1x 320g/11oz sheet of Puff Pastry

1 Egg, (beaten)

Vejledning

Add a drizzle of oil to a large pan over medium-high heat. Space out the leeks and fry until lightly charred on both sides then remove and place to one side. Top the pan up with oil if needed.

Season the chicken with 1/2 tsp 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, leaving the excess fat behind. Don't worry too much about cooking the chicken right through at this point, this is just to build up flavour on the outside (chicken continues cooking later).

Add the mushrooms and 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 and garlic and stir to melt the butter and lightly fry the garlic (30 seconds or so). Stir in the flour to form a roux then gradually pour in the stock and cream, stirring as you go to prevent lumps forming.

Stir in the leeks and chicken (alongside the resting juices) then stir in the mustard, thyme and nutmeg. Bring to a simmer then reduce the heat very slightly and stir occasionally until the sauce is nice and thick (12 or so mins). Adjust seasoning if needed then pour the filling into a suitably sized baking or pie dish and leave to cool for 15 minutes so a 'skin' forms on top. Meanwhile, preheat the oven to 200C/400F.

Place the pastry on top and slice off excess. Use a fork to crimp around the outside then brush with egg wash. Slice a few steam holes then place on a baking tray and bake for around 20mins, or until deep golden and crisp. Leave for 5 or so mins to cool then tuck in and enjoy!

Ernæring

Portionsstørrelse

Kalorier

632 kcal

Fedt i alt

42.05 g

Mættet fedt

15.744 g

Uumættet fedt

23.692 g

Transfedt

0.02 g

Kolesterol

143 mg

Natrium

311 mg

Kulhydrater i alt

36.82 g

Kostfiber

2.1 g

Sukker i alt

3.42 g

Protein

27.09 g