Chicken Pot Pie With Leeks And Mushrooms Food

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CHICKEN, LEEK & MUSHROOM PIE



Chicken, leek & mushroom pie image

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

Provided by John Torode

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 16

4 large chicken breasts
4 skinless boneless chicken thighs
2 bay leaves
½ small pack thyme
½ small pack flat-leaf parsley, leaves and stalks separated
2 large onions, chopped
1 garlic clove
1 chicken stock cube, crumbled
750ml milk, plus extra to glaze
100g butter
3 leeks, chopped
300g button mushrooms, halved
100g plain flour, plus extra for dusting
200ml crème fraîche
500g puff pastry
ketchup, to serve (optional)

Steps:

  • Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, 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.
  • Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
  • 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.
  • 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 thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
  • 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.
  • 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. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.

Nutrition Facts : Calories 683 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

EASY PEASY CHICKEN, MUSHROOM AND LEEK PIE



Easy Peasy Chicken, Mushroom and Leek Pie image

Deliciously tender chicken breast, umami-rich mushrooms, sweet leeks and a wonderfully rich and creamy sauce, topped off with a super simple filo pastry crust... this Easy Peasy Chicken, Mushroom and Leek Pie is unbelievably tasty, yet super simple to make. It's set to be your new family favourite!

Provided by Eb Gargano

Categories     Main Course     Pies

Time 40m

Number Of Ingredients 9

2 tablespoons olive oil (plus extra for brushing the pastry (see Note 1))
1 large leek (sliced)
250 g chestnut mushrooms (quartered)
800 g diced chicken breast
200 ml chicken stock ((from a cube is fine - I used 1 Kallo Organic stock cube))
150 g crème fraîche
Black pepper (to taste)
3 sprigs of fresh thyme
200 g ready rolled filo pastry

Steps:

  • 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.
  • Tip the mushrooms and leeks onto a plate and add the remaining 1 tablespoon of olive oil to the pan. Allow the pan to heat back up again and then fry the diced chicken for 4 minutes, or until lightly browned on most sides. (The chicken should NOT be fully cooked at this point.)
  • Return the mushrooms and leeks to the pan and add the chicken stock. Bring to the boil, then turn right down low.
  • Allow the pie filling to simmer gently for 2 minutes, then add the crème fraîche, black pepper and thyme and stir to combine. When the crème fraiche is fully stirred in, turn the heat off.
  • Leave the pan to cool for 2 minutes, then top with scrunched up sheets of filo pastry: simply take each sheet of filo pastry, scrunch it up in your hand and plop it gently on top of the filling. Repeat until the pie is completely covered, then lightly brush with a little olive oil (or melted butter).
  • Place the pie into your pre-heated oven for 20 minutes, or until the pie is golden brown on top and the filling is bubbling (see Note 3).
  • Serve the chicken pie with your favourite green vegetables, such as green beans, broccoli, cabbage, kale, peas or asparagus

Nutrition Facts : Calories 558 kcal, Carbohydrate 35 g, Protein 50 g, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 149 mg, Sodium 583 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving

CHICKEN, LEEK & MUSHROOM PIES



Chicken, leek & mushroom pies image

Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 1h20m

Yield Makes enough filling for 6 individual pies

Number Of Ingredients 12

50g butter
3 leeks , washed and finely sliced
1 thyme sprig
100g button mushrooms , sliced
20g dried porcini mushrooms , roughly crumbled
6 skinless and boneless chicken thighs, cut into chunks
30g flour
splash of white wine (optional)
300ml chicken stock
100ml double cream
½ lemon , juiced
1 quantity pie pastry (see 'Goes well with' below), or use shop-bought

Steps:

  • 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.
  • Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.

Nutrition Facts : Calories 1051 calories, Fat 61 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium

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