Recipe For Chicken Leek Mushroom Pie

Method heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins or until soft add both types of mushrooms and cook for 5 mins more then turn up the heat a little add the chicken and stir until the chicken starts to brown scatter over the flour and stir to make a paste and continue to cook for 2 mins

Instructions preheat your oven to 200c 180c fan gas mark 6 400f place 1 tablespoon of the olive oil the sliced leeks and the quartered mushrooms into a wide ovenproof pan see note 2 and fry over a fairly high heat stirring regularly for 3 minutes or until lightly browned

Preheat the oven to 200 c gas mark 6 in a large saucepan heat the olive oil over a medium heat add the leeks and cook for 1 minute add the mushrooms and cook for another minute add the chicken stock and double cream to the pan bring to the boil and reduce the liquid until it starts to thicken slightly

Step 2 cook the leeks and mushrooms melt the remaining 3 tablespoons of butter in a large frying pan over medium heat add the leeks mushrooms garlic and thyme and cook stirring occasionally for about 15 minutes until soft and lightly browned sprinkle the flour over the leek mixture and stir to combine

Preheat the oven to 170 c fan bake filling heat the oil and butter in a large pot add the onion and leek season well with salt and pepper and cook over a medium heat for 8 minutes add the chicken pieces and mushrooms and cook stirring occasionally for 15 minutes add the wine and flour stir to combine and cook for 1 minute

Wash the leek very well and slice it crosswise into thin disks clean the mushrooms and slice them into pieces the same thickness as the slices of leek in a large skillet melt half the butter 4 tablespoons over medium high heat add the chicken and cook for 5 minutes or until browned

Bring to a rolling boil then place a lid on the pot lower the heat and let simmer for 20 minutes whilst the gravy is cooking preheat the oven to 180 after the 20 minutes have finished spoon the pie s filling into an oven safe dish place a layer of puff pastry over top make sure all is covered

Remove chicken from the pan melt butter in the skillet still on medium heat add mushrooms and leeks stir cover and cook 5 minutes uncover and reduce heat to low medium about 2 3 add flour sprinkle over top and stir in add stock and stir add cream and mustard and bring to a simmer not rolling boil

Step 1 to make the topping mix flour baking powder salt and pepper and optional rosemary or parmesan make a well in the centre and pour in milk and oil use a knife to mix to a soft dough roll out on a lightly floured board to fit pie case step 2 cover pie with rolled out topping pressing firmly to seal edges

Chicken melt half the butter in a large pan over high heat add the chicken salt and pepper cook until the surface changes from pink to white inside still raw then remove into a bowl using a slotted spoon leave residual butter and chicken juices in the pan sauté in the same pan cook the bacon for 1 minute

Tips for the best chicken leek and mushroom pie chicken thigh packed with a lot more flavour than breast and tends to end up more tender after cooking chicken stock cream a lot of recipes out there use one or the other but i truly feel a mixture of both is the best option the chicken stock gives that gorgeous depth of flavour

Method 1 put flour in a large zip lock bag and season with salt and pepper add chicken and toss to coat 2 melt ½ the butter in a large frying pan over a medium heat add leek mushroom garlic and thyme and cook stirring occasionally for 5 minutes or until soft transfer to a bowl and set aside

Egg brush beat the egg and milk in a small bowl brush the chicken leek and mushroom pie with the mixture stick the decoration pieces on the top of the pie and brush them with egg wash as well bake in the preheated oven for 25 30 minutes or until deeply golden let rest for about 5 minutes and serve

Add the leek 2 leeks pale section only thickly sliced and cook stirring for 2 mins or until the leek softens add to the chicken in the bowl heat the remaining oil in pan add the mushroom 200g brown mushrooms thickly sliced and cook stirring for 2 3 mins or until tender

The spruce julia hartbeck add the chicken leeks and mushrooms into the gravy then add the parsley and thyme and season generously with salt and black pepper cook for a further 2 minutes then put to one side to cool completely the spruce julia hartbeck generously grease two 6 inch 15 centimeter ovenproof pie dishes or 1 x 1 pint dish

1 to 2 ounce butter add more butter to the frying pan then saute the leeks and mushrooms for a few minutes until the leeks are softened and the mushrooms have released all their moisture if you are using leftover chicken add the garlic with the leeks and mushrooms 1 teaspoon garlic paste stir occasionally

Add leeks and cook for 2 minutes toss chicken in flour and season with black pepper add to pan and cook for 3 4 minutes or until browned all over add stock and sour cream stirring continuously until sauce reduces by half add mushrooms to pan and remove from heat leave pan to cool slightly

Put the chicken carrots leeks onion bay leaf and peppercorns into a large saucepan cover with water bring to the boil and then simmer for 1 hour

Add the leek garlic soft cheese mustard stock cube and 200ml 7fl oz boiling water pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top brush with milk

Preheat the oven to 400 f 200 c in a large skillet heat the olive oil over medium heat add the chicken and cook until browned remove from the skillet and set aside in the same skillet add the leeks mushrooms and garlic cook until the vegetables are soft and golden in a small bowl whisk together the chicken broth heavy cream

Heat oil in a non stick pan over a low heat add leeks and onion and cook until they caramelise and soften this will take around 20 minutes add 25g of the butter to the onion and leek then add the garlic mushroom and zucchini cook for a further 10 minutes until mushroom and zucchini have softened

Method filling in a large pan heat the olive oil over medium heat add the onion and leeks cooking until soft about 5 7 minutes stir in the garlic and mushrooms cooking until the mushrooms

Add fresh mushrooms and several tblsp of butter to pan and saute till softened season with salt and pepper melt butter in a saucepan over medium heat and add flour stirring till flour is blended 1 minute add stock gradually whisking until smooth season with salt and pepper whisk in stock powder and tarragon

Instructions preheat oven to 392 f 200 c heat oil in a skillet on medium high then add the onions mushrooms and leeks once they ve turned soft add the garlic and cook for another 2 minutes remove from heat and set aside fry the chicken until the sides are browned transfer the meat to a dish and set it aside

Step 1 heat the oil in a pan and fry the leeks over a medium heat for 5min add the garlic and cook for 1min step 2 add the chicken and continue to cook for 8 10min

Reduce heat to low add butter leeks garlic and tarragon to the pan and cook for 7 8 minutes or until softened add flour and cook for 2 minutes add milk salt and freshly ground black pepper and cook for a further 3 minutes or until thickened return the chicken and mushrooms to the sauce spoon the filling into a 20cm skillet

Method preheat the oven to 200 c 400 f gas 6 chop the chicken into 3cm chunks and place in a 30cm non stick frying pan on a medium high heat with one tablespoon of olive oil stirring regularly

Make the sauce stir in the flour and cook for 1 2 minutes to form a roux gradually add the milk and stock stirring constantly until the sauce thickens add the dijon mustard and thyme and season with salt and pepper to taste