date: 2020-07-16T12:12:53.197Z image: https://img-global.cpcdn.com/recipes/9812c53b0e0bd799/751x532cq70/chicken-leek-and-mushroom-pie-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/9812c53b0e0bd799/751x532cq70/chicken-leek-and-mushroom-pie-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/9812c53b0e0bd799/751x532cq70/chicken-leek-and-mushroom-pie-recipe-main-photo.jpg author: Phillip Burton ratingvalue: 4.2 reviewcount: 4079 recipeingredient: - "1 onion finely chopped" - "2 cloves garlic crushed" - "2 large chicken breasts cut into chunks" - "1 leek sliced" - "250 g mushrooms quartered" - "1 tbsp fresh thyme" - "2 bay leaves" - "3 tbsp creme fraiche" - "2 tsp Dijon mustard" - "170 ml stock veg or chicken" - "1 tsp cornflour" - "1 tbsp flat leaf parsley chopped" - "1 roll puff pastry" - "1 egg beaten" - " Salt and pepper" recipeinstructions: - "Heat a tbsp oli over a medium heat in a heavy based pot and fry the onion and garlic for 5 minutes. Then add the leek and fry for another 3-4 minutes until starting to soften." - "Add the chunks of chicken and toss for one minute, then add the mushrooms and cook for 5 minutes" - "Add the bay leaves, thyme, Dijon mustard and creme fraiche and stir. Then add the stock and the cornflour dissolved in a tiny bit of water. (I had a bit of leftover broccoli which I threw in too so as not to waste it). Cool everything in the liquid for 2 minutes until the sauce thickens a little. Then transfer into a pie dish." - "Leave the mixture to cool for 10-15 minutes and preheat the over to 180 degrees centigrade." - "Top the pie dish and filling with the pastry. Decorate or not. Prick a few holes in the pastry to let the steam Escape and brush the top with the beaten egg (this is what makes it golden)" - "After 30 minutes in the oven (or when the pastry is beautifully golden), remove, serve and enjoy." categories: - Recipe tags: - chicken - leek - and katakunci: chicken leek and nutrition: 197 calories recipecuisine: American preptime: "PT35M" cooktime: "PT48M" recipeyield: "2" recipecategory: Lunch ---  Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken, leek and mushroom pie. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious. John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup. This Chicken, Leek and Mushroom Pie is an absolute British Classic! A creamy filling with a crispy puff pastry topping. Chicken, leek and mushroom pie is one of the most well liked of current trending foods in the world. It's enjoyed by millions daily. It's easy, it's quick, it tastes delicious. They're fine and they look wonderful. Chicken, leek and mushroom pie is something that I have loved my entire life. To get started with this recipe, we have to prepare a few ingredients. You can cook chicken, leek and mushroom pie using 15 ingredients and 6 steps. Here is how you cook it. ##### The ingredients needed to make Chicken, leek and mushroom pie: 1. Get 1 onion finely chopped 1. Get 2 cloves garlic crushed 1. Get 2 large chicken breasts cut into chunks 1. Get 1 leek sliced 1. Take 250 g mushrooms quartered 1. Take 1 tbsp fresh thyme 1. Make ready 2 bay leaves 1. Make ready 3 tbsp creme fraiche 1. Get 2 tsp Dijon mustard 1. Prepare 170 ml stock (veg or chicken) 1. Make ready 1 tsp cornflour 1. Prepare 1 tbsp flat leaf parsley chopped 1. Get 1 roll puff pastry 1. Make ready 1 egg beaten 1. Make ready Salt and pepper How to Make Chicken, Leek, and Mushroom Pie. Peel the potatoes and cut into approximately ¾" dice. Cut the chicken breast into approximately ½" cubes. Wash the leek very well and slice it crosswise into thin disks. ##### Steps to make Chicken, leek and mushroom pie: 1. Heat a tbsp oli over a medium heat in a heavy based pot and fry the onion and garlic for 5 minutes. Then add the leek and fry for another 3-4 minutes until starting to soften. 1. Add the chunks of chicken and toss for one minute, then add the mushrooms and cook for 5 minutes 1. Add the bay leaves, thyme, Dijon mustard and creme fraiche and stir. Then add the stock and the cornflour dissolved in a tiny bit of water. (I had a bit of leftover broccoli which I threw in too so as not to waste it). Cool everything in the liquid for 2 minutes until the sauce thickens a little. Then transfer into a pie dish. 1. Leave the mixture to cool for 10-15 minutes and preheat the over to 180 degrees centigrade. 1. Top the pie dish and filling with the pastry. Decorate or not. Prick a few holes in the pastry to let the steam Escape and brush the top with the beaten egg (this is what makes it golden) 1. After 30 minutes in the oven (or when the pastry is beautifully golden), remove, serve and enjoy. Cut the chicken breast into approximately ½" cubes. Wash the leek very well and slice it crosswise into thin disks. Clean the mushrooms and slice them into pieces. Remove the cooked chicken and strain the stock. 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). So that's going to wrap this up for this special food chicken, leek and mushroom pie recipe. Thanks so much for reading. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!