Chicken, Leek and Mushroom Pie
by Cherrypick
Warming chicken, mushroom and leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup and a huge scoop of peas. Can't beat it!
Method
Based on 8 servings, adjust as needed.
Step 1
Put the chicken in a large pan with the bay, half the thyme sprigs, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
Step 2
Drain the poaching liquid through a sieve into a large jug – you need 650ml to make the sauce for your pie (if cooking for 6-8).
Step 3
Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
Step 4
Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it – I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the remaining thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
Step 5
Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
Step 6
Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Serve with mash and peas or any other greens you fancy. Have a bottle of tomato ketchup on hand to serve, if you like – and be careful, the pie will be hot.
- Ingredients
- Based on 8 servings
-
4 Chicken Breasts 1x Sainsbury's 1kg British Fresh Skinless & Boneless Chicken Breast Fillets -
400g Peas, or any green veg, to serve 1x Stamford Street Co. Peas 850g -
2 Garlic Clove 1x Sainsbury's Garlic -
15g Flat Leaf Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 large Onions, chopped 2x Sainsbury's Onions Loose -
4 tbsp Ketchup, to serve 1x Sainsbury's Tomato Ketchup Sauce 460g -
2 tsp Thyme, picked 1x Sainsbury's Bunched Thyme 20g -
750ml Milk, plus extra to glaze 1x Sainsbury's British Semi Skimmed Milk 1.13L (2 pint) -
100g Butter 1x Sainsbury's British Butter, Salted 250g -
3 Leeks, chopped 1x Sainsbury's Leeks 500g -
300g Button Mushrooms, halved 2x Sainsbury's White Baby Button Vitamin D Mushrooms 200g -
100g Plain Flour, plus extra for dusting 1x Sainsbury's Plain Flour 500g -
200ml Crème Fraîche 1x Sainsbury's British Crème Fraîche 300ml -
500g Puff Pastry 1x Jus-Rol Puff Pastry Block 500g -
2 Bay Leaves 1x Sainsbury's Bay Leaves 3g -
4 Skinless Boneless Chicken Thighs 1x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets -
1 Chicken Stock Cube, crumbled 1x Sainsbury's Stock Cubes, Chicken 10x10g -
800g Mash Potato 2x Sainsbury's Mashed Potato 400g