Easy Peasy Chicken Mushroom And Leek Pie Food

CHICKEN, LEEK AND MUSHROOM PIE

Steps:

• in a large pan over medium heat add oil and butter and allow to melt
• add carrot, celery and leek and saute until softened (not browned), then remove vegetables from pan
• 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
• reduce heat to low and gently simmer for 3-4 minutes, whisking occasionally
• in a large bowl combine chicken, porcini, carrot, celery, leek, mushrooms and thickened stock
• mix and taste for seasoning
• roll and cut pastry to fit tins and leave some pastry overhanging on the base, fill with chicken mixture
• paint overhanging edge pastry on the base with beaten egg yolk
• place pastry lid on and crimp the bottom pastry to the lid, trim excess pastry away
• brush pastry with beaten egg yolk
• preheat oven to 180c (355f) and place pies on middle shelf
• bake for approximately 45 minutes or until golden
• serve and enjoy!
• place flour and cubed butter in food processor
• pulse till butter resembles coarse breadcrumbs
• add sour cream and continue to pulse until mixture just starts to come together
• turn out onto a bench
• shape dough into a round flat disc
• wrap dough in plastic film and refrigerate for 20 minutes - see notes
• lightly flour bench for rolling
• line tart/ pie tin with pastry and add filling
• bake at 180c - 350f until cooked

CHICKEN, LEEK & MUSHROOM PIES

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.

CHICKEN, LEEK & MUSHROOM PIE

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.