Chicken, Leek and Mushroom pie Chicken, Leek and Mushroom pie
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Prep 35 minutes
Total 1 hour 5 minutes
Serves
US | Metric
Ingredients
  • 2 diced Chicken breasts
  • 1 sliced leek
  • 1 diced shallot
  • 1 handful of chopped mushrooms
  • 200 ml white wine
  • 60 g butter
  • 60 g plain flour
  • Milk
  • 1 tbsp Worcestershire sauce
  • 3 cloves of roasted garlic
  • 2 sprigs of thyme
  • 1 egg
Shortcrust Pastry
  • 250 g butter
  • 500 g flour
  • 3 eggs
  • 4 Dariole mould
Chicken, Leek and Mushroom pie
A proper winter dish
  1. Start by making the roux sauce, to do this melt the 60g of butter in a saucepan, once melted add the flour and mix together to form the roux. Keep stirring as you don’t want it to catch to the bottom of the pan. 
  2. Add milk 100ml at a time and keep stirring, you want it to be thick enough to coat the back of a spoon. Season with salt, pepper, roasted garlic and the Worcestershire sauce. Cook on the stove on a low heat for 10 minutes, this will cook out the flour. Set to the side to cool down. 
  3. In a frying pan add a splash of oil and add the diced chicken breast ,and sprigs of thyme once they start to go golden brown turn over until golden all over, then add the leeks and mushrooms and cook down. 
  4. Season with salt and pepper and then deglaze the pan with white wine. Add the chicken mixture to the roux sauce and leave to cool down. 
  5. To make the pastry dice the butter and add to the flour and using your fingers, rub together the flour and butter to form a breadcrumb like texture. Now add the eggs one at a time mixing together to form your pastry. Mix together until combined then wrap in clingfilm and place in the fridge for 20 minutes.
  6. Preheat the oven to 180℃ . 
  7. Dust the Dariole moulds with flour, divide the pastry into 8 then roll the pastry out (the thickness of a 2p piece) and place into the Dariole moulds pushing into the corners, fill to the top with the chicken pie filling then roll out the rest of the pastry and place on top. Using your first finger and thumb pinch the pastry then using your other thumb push down on the edge to crimp your pastry. 
  8. Beat the egg then brush on top of the pies. Place in the oven for 35 minutes, take out of the mould and place back in for another 5 minutes and then enjoy. 
Chicken, Leek and Mushroom pie Chicken, Leek and Mushroom pie
favorite
print
like
Chicken, Leek and Mushroom pie
A proper winter dish
Prep 35 minutes
Total 1 hour 5 minutes
Serves
US | Metric
Ingredients
  • 2 diced Chicken breasts
  • 1 sliced leek
  • 1 diced shallot
  • 1 handful of chopped mushrooms
  • 200 ml white wine
  • 60 g butter
  • 60 g plain flour
  • Milk
  • 1 tbsp Worcestershire sauce
  • 3 cloves of roasted garlic
  • 2 sprigs of thyme
  • 1 egg
Shortcrust Pastry
  • 250 g butter
  • 500 g flour
  • 3 eggs
  • 4 Dariole mould
  1. Start by making the roux sauce, to do this melt the 60g of butter in a saucepan, once melted add the flour and mix together to form the roux. Keep stirring as you don’t want it to catch to the bottom of the pan. 
  2. Add milk 100ml at a time and keep stirring, you want it to be thick enough to coat the back of a spoon. Season with salt, pepper, roasted garlic and the Worcestershire sauce. Cook on the stove on a low heat for 10 minutes, this will cook out the flour. Set to the side to cool down. 
  3. In a frying pan add a splash of oil and add the diced chicken breast ,and sprigs of thyme once they start to go golden brown turn over until golden all over, then add the leeks and mushrooms and cook down. 
  4. Season with salt and pepper and then deglaze the pan with white wine. Add the chicken mixture to the roux sauce and leave to cool down. 
  5. To make the pastry dice the butter and add to the flour and using your fingers, rub together the flour and butter to form a breadcrumb like texture. Now add the eggs one at a time mixing together to form your pastry. Mix together until combined then wrap in clingfilm and place in the fridge for 20 minutes.
  6. Preheat the oven to 180℃ . 
  7. Dust the Dariole moulds with flour, divide the pastry into 8 then roll the pastry out (the thickness of a 2p piece) and place into the Dariole moulds pushing into the corners, fill to the top with the chicken pie filling then roll out the rest of the pastry and place on top. Using your first finger and thumb pinch the pastry then using your other thumb push down on the edge to crimp your pastry. 
  8. Beat the egg then brush on top of the pies. Place in the oven for 35 minutes, take out of the mould and place back in for another 5 minutes and then enjoy.