Mushroom, chicken and leek pie
This divine pie is guaranteed to become a family favourite and is a great recipe to use up any leftover roast chicken.
- 15 mins preparation
- 45 mins cooking
- Serves 4
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Ingredients
Mushroom, chicken and leek pie
- 3 sheets flaky puff pastry
- 30 gram butter
- 1 teaspoon crushed garlic
- 250 gram mushrooms – you can use a mixture of swiss, white and field, or just one variety
- 1 medium leek, finely sliced
- 350 gram cooked shredded chicken – roast your own or use a deli roasted chicken
- 1/4 cup flour
- 1 cup chicken stock, hot
- 1 cup milk
- 1 teaspoon wholegrain mustard
- sea salt and cracked pepper
- 1 egg, beaten with 1 tbsp milk
- cracked pepper
- seasonal greens to serve
Method
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1Preheat the oven to 190ºC.
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2Use 1½ sheets of the pastry to line a 25cm pie tin or similar, trimming to fit neatly.
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3Chill lined tin and extra pastry until required. In a medium saucepan, heat the butter and saute garlic, mushrooms and leek for 4-5 minutes until the leeks are soft and fragrant.
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4Add the chicken and sprinkle over the flour. Add the stock, stirring well, until smooth. Add the milk and season with mustard, sea salt and cracked pepper. Simmer for 5 minutes until thick and saucy. Allow to cool for 10 minutes.
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5Spoon mushroom mixture into the lined tin and brush the edge with egg wash.
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6Cut the remaining pastry into 1cm strips and arrange in lattice pattern over the pie, crimping at the edges to seal. Brush the pastry lattice with egg wash and sprinkle with cracked pepper.
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7Bake for 25-35 minutes until the pastry is puffed and deep golden. Serve with seasonal greens.
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