02 Nov 2013. Adding a third less stock may seem like an easier option but believe me, the best stock is a reduced stock! 3. Flip over and add the hot stock. Leftovers can be stored covered, in the fridge, for up to 3 days.  -  This Chicken, Leek, and Mushroom Pie makes a lovely centerpiece for a family Sunday dinner. Add the chicken, leeks, and mushrooms into the gravy, then add the parsley and thyme and season generously with sea salt and black pepper. 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. 4. Place a sieve over the pan and sieve the gravy from the solids - chicken, leeks … Cook for 2 to 3 minutes at a simmer, whisking constantly — it should be smooth and thick. Bake for 30-35 minutes or until golden and puffed. 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. … 2. Spoon the mixture into a 2.4ltr ovenproof pie dish and set aside to cool. I served it with green beans on the side and hot rolls with Irish butter. 2 Stir in the mushrooms, rosemary, roast chicken and the soup. https://www.annabel-langbein.com/recipes/leek--mushroom-chicken-pot-pie/80 Tender chicken, loads of veggies combined in a flavoursome stock, all put into a tender, buttery pastry, baked till golden and bubbling. This is a delicious warming pie for the winter with chicken, leek and mushrooms topped with puff pastry. This is a fairly traditional pie, old-fashioned even, but delicious, creamy and rich, and perfect with simply dressed salad greens. Season with black pepper, then simmer for 5 … Click To Tweet 8. Preheat the oven to 190 degrees fan-forced or 210 degrees conventional.6. Heat the oil in a large pan, add the garlic and leeks and cook gently for 5 minutes. Chicken, Leek, and Mushroom Pie - a lovely, savory pie with a chicken, leek, mushroom and potato filling. Add 25 grams of the butter, the mushrooms and the thyme and cook for a further 5 minutes. What’s not to like. Butterflied chicken with ricotta and garlic stuffing, Buttermilk crisp chicken and crunchy salad with sriracha mayo dressing, Our second cookbook New Classics is out now. The pastry is amazing and perfectly marries with the chicken filling. Decorate with the pastry scraps. 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. 5. Chicken leek and mushroom pie has to be an all round favourite. allrecipes.com.au/recipe/13173/chicken--mushroom-and-leek-pie.aspx Add the stock and cook over low heat until thickened, stirring constantly. Remove from oven and serve hot with mashed potatoes and your choice of vegetables. Place the pie dish on a baking sheet to catch any drips that may overflow during baking. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the … Tear or chop the chicken and add to the mix. Cook for 1 minute, stirring all the time, then add the strained stock. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Heat olive oil in a frying pan and add a good knob of butter. Bake the chicken leek and mushroom pie for 20 minutes until the pastry is well risen and golden. Please try again. Season with salt and pepper and serve with the pie, together with new potatoes and your choice of veg. Brush with the beaten egg and bake in the preheated oven until golden brown, 35 to 40 minutes. Cut the pastry sheet three centimetres larger than your pie dish to make a pastry pie lid. 1. Oops! Add the cooked chicken, season with salt and freshly ground black pepper, and simmer for 5 minutes. Pour the milk over the chicken and, if you need to, top up with water to … 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). Make an incision in the top to release steam and brush with egg. Whisk in the cream and mustard, and add the mushroom mix, parsley and peas. Tear or chop the chicken and add to the mix. 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. 7. 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. Generously grease two 6 inch/15 centimeter ovenproof pie dishes or 1 x 1-pint dish. Combine thoroughly, and check and adjust the seasoning — the mix will be quite thick but luscious. 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