Chicken, Leek, and Mushroom Pie
By PicNic
1 Picture
Ingredients
- Short crust pastry or 2 Sheets store brought shortcrust or puff pastry
- Olive Oil
- 4 Cloves garlic, crushed or finely diced
- 1 leek, finely sliced
- 200 g button mushrooms, sliced
- 400 g chicken breast. Cooked and finely shredded
- 2.5 - 3 Cup chicken stock, warm
- 3/4 Cup milk
- 1-2 tsp wholegrain mustard
- salt and pepper
- 1 egg + 1 Tbsp milk, beaten together
Details
Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Heat the oven to 190°C, if not done already. Heat a dash of olive oil in a large saucepan over a medium heat.
Step 2
2. Cook the garlic, mushrooms, and leak for 5 minutes. Add the chicken, stock, milk, mustard, salt and pepper. Bring to a simmer and cook until the sauce thickens (about 10 minutes). Leave to cool for about 10 minutes before transferring to the pie dish.
Step 3
. Roll out half the pastry and press into the bottom of a greased pie dish (I used a 20 cm springform cake tin and it worked wonderfully).
Step 4
Roll out the other half/sheet of pastry and lay over top of the pie, brush with the egg wash and bake for 30 minutes, until the top is golden.
Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
Review this recipe