date: 2020-09-30T09:36:35.973Z 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: Gerald Gardner ratingvalue: 4.1 reviewcount: 48596 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: 173 calories recipecuisine: American preptime: "PT26M" cooktime: "PT30M" recipeyield: "1" recipecategory: Dessert ---  Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, chicken, leek and mushroom pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious. Chicken, leek and mushroom pie is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. Chicken, leek and mushroom pie is something which I've loved my entire life. They are nice and they look fantastic. 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. To get started with this particular recipe, we must first prepare a few components. You can have chicken, leek and mushroom pie using 15 ingredients and 6 steps. Here is how you can achieve that. ##### The ingredients needed to make Chicken, leek and mushroom pie: 1. Prepare 1 onion finely chopped 1. Take 2 cloves garlic crushed 1. Get 2 large chicken breasts cut into chunks 1. Get 1 leek sliced 1. Get 250 g mushrooms quartered 1. Get 1 tbsp fresh thyme 1. Take 2 bay leaves 1. Get 3 tbsp creme fraiche 1. Get 2 tsp Dijon mustard 1. Make ready 170 ml stock (veg or chicken) 1. Take 1 tsp cornflour 1. Get 1 tbsp flat leaf parsley chopped 1. Make ready 1 roll puff pastry 1. Get 1 egg beaten 1. Prepare 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. ##### Instructions 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 is going to wrap this up with this exceptional food chicken, leek and mushroom pie recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. 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