Is there a more ravishing combo than chicken, leek and mushroom? Ugh, such a great flavor combo, that just asks to be enclosed by a velvety sauce and plonked in a pie.
A pie formula is a unique little something that appears such a great amount of exertion than it really is. In fact I do will in general use pre made cake, yet even so it's 'simple as pie'.
Ingredients (check list):
- 1 sheet Puff Pastry (13.2oz/375g)
- 1.3lbs / 600g Chicken Thigh, diced into big chunks
- 9oz / 250g Chestnut Mushrooms, quartered (or mushroom of choice)
- 2 Leeks, sliced into rounds (see notes)
- 2 cups / 500ml Chicken Stock, or as needed
- 1/2 cup / 125ml Double/Heavy Cream
- 2 tbsp Flour
- 2 tbsp Unsalted Butter
- 1 tbsp Mustard (English or Dijon)
- 1 clove Garlic, peeled & diced
- 3-4 sprigs Fresh Thyme
- 1 Egg, beaten
- good pinch of Nutmeg
- Salt & Black Pepper, to taste
- Fry your chicken over high heat until golden, flipping once. Don't worry if it's not completely cooked through. Remove from pan and rest to one side.
- Lower to medium and melt in your butter. Add your mushrooms, fry for a minute or so, then add in your leeks. Fry for a good 5-10 mins until they take on a good bit of colour, then stir your garlic.
- Add your flour and stir until a thick paste forms. You might need to add more butter if the pan's too dry.
- Slowly stir in your stock until lump free, then pour in your cream. Add your chicken back in, then add your mustard, thyme, nutmeg and seasoning to taste. Allow to simmer until thickened, stirring occasionally.
- Pour into a suitably sized baking dish and place your pastry over the top. Cut/garnish as desired, then brush with your beaten egg. Slice a steam hole in the centre to allow steam to escape (important so the pastry don't go soggy and the filling can thicken).
- Place in the oven at 200c/392f for 20-25mins or until a deep golden brown.
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