Chicken, Leek & Mushroom Pie – comfort food at its best!
As the last few memories of summer slowly dwindles away, autumn knocks persistently on our doors. .
The weather presents itself like a game of cat and mouse. Leaving the house has become a five-minute deliberation of “umbrella or no umbrella, light jacket or heavier jacket”!
Make your family and friends forget about the weather woes with this easy ‘go-to’ puff pastry-topped pie recipe.
Personally, I’m a big fan of a hearty puff pastry pie. There’s just something special about serving a golden crusted pastry-covered pie with its steaming contents bubbling up the side.
Preparing a delicious pie is much easier than you think, especially when using Mustard Foods’ Red Wine and Onion Sauce . Be prepared for the onslaught of cold weather and get your red wine and onion sauce here.
Author:
Ingredients
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3 skinless, boneless chicken breasts cut into 2cm dice
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1 leek sliced into 10mm rounds
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250g closed cup mushrooms, cut into quarters
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30ml tsp rapeseed oil
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1 sheet of ready rolled puff pastry
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500g Maris Piper potatoes
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50g butter
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100ml milk or double cream
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salt for seasoning
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ground white pepper for seasoning
Directions
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Heat rapeseed oil in a large saucepan, then add diced chicken breasts, cook for 5 minutes until chicken is seared and has a light golden colour.
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Add mushrooms and cook on a medium heat for 5 minutes, until golden in colour.
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Add leeks and cook for 2 minutes, carefully moving in pan to retain their shape and avoid breaking.
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Add Mustard Foods’ Red Wine and Onion Sauce, lower heat and allow to simmer for 5 minutes.
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Peel and roughly chop the potatoes, place in cold water, season with salt, then bring to the boil and allow to simmer until potatoes are soft.
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Drain potatoes in a colander and allow to sit for a few minutes to release moisture.
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Mix 2 tsp of corn flour with a little cold water to form a paste and add to the chicken, mushroom and leek mix, stirring quickly until it has thickened. Turn off the heat and set to one side to cool slightly.
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Place the drained, cooked potatoes back into the saucepan and mash until smooth and lump free. Add butter, milk or double cream and warm on a low heat to combine all ingredients. Season with salt and ground white pepper to taste. Turn off the heat and set to one side while you assemble the pie.
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Place the pie mix into an appropriate ovenproof dish, smooth out so the mix is level in the dish.
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Cut the ready rolled puff pastry so it will cover the dish with an extra 2cm around the rim. Carefully tuck the pastry into the dish, then crimp the edges.
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Lightly beat the egg, then brush evenly over the puff pastry.
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Place the pie into a preheated oven of 180˚C for 25 – 30minutes, until pastry is golden brown and contents bubbling.
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Heat the mashed potato until piping hot and serve alongside the pie, with a side of steamed green vegetables of choice.
Recipe Note
Red Wine and Onion Sauce Nutritionals:
Other Recipes:
You may also enjoy using the red wine and onion sauce to create Sausages, creamy mashed potato with red wine & onion sauce and Chicken CacciatoreWriter profile:
Kate Brooke Green
After honing her skills at Westminster Kingsway, culinary competitions and the kitchens of many high-end restaurants, it was a drive for new challenges whilst fusing her talents of a fine art degree that led to moving into food and product development. Kate developed and launched many products with top retailers Waitrose and M&S, worked with established manufacturers, airline and food delivery services, as well as headed up food development at prominent restaurant groups such as The Ivy Collection.