This chicken, mushroom and leek pie is a true comfort dish – hearty, warming, and perfect for sharing on a chilly evening. The dried parsley from Greenfields adds a subtle freshness that balances the rich, creamy filling beautifully. Served with buttery mash or crisp green veg, this is a pie that brings a little farmhouse warmth to the table.
Prep time: 25 minutes
Cook time: 50 minutes
Total time: 1 hour 15 minutes
2 tbsp olive oil
500g chicken breast or thighs, diced
1 onion, finely chopped
2 leeks, trimmed and sliced
250g chestnut mushrooms, sliced
2 cloves garlic, crushed
2 tbsp plain flour
500ml chicken stock
150ml double cream
1 tsp Greenfields dried parsley
½ tsp Greenfields ground black pepper
½ tsp Greenfields Himalayan pink salt (fine)
1 tsp Greenfields thyme (optional, for extra depth)
1 tbsp butter
375g ready-rolled puff pastry
1 egg, beaten (for glaze)
Preheat the oven to 200°C (180°C fan).
Heat olive oil in a large pan, add the chicken pieces and fry until lightly golden. Remove and set aside.
In the same pan, melt the butter and cook the onion, leeks and garlic until soft. Add the mushrooms and cook until softened.
Stir in the flour and cook for 1 minute to form a roux. Gradually pour in the stock, stirring continuously until smooth.
Return the chicken to the pan. Stir in the cream, dried parsley, thyme, salt and pepper. Simmer gently for 5–10 minutes until the sauce thickens.
Spoon the filling into a large pie dish.
Lay the puff pastry over the top, trim edges and crimp with a fork. Cut a small slit in the centre to let steam escape.
Brush with beaten egg and bake for 25–30 minutes until golden brown and crisp.
Serve hot with seasonal vegetables or mash.
Calories: 540 kcal
Protein: 32g
Fat: 28g
Carbohydrates: 38g
Fibre: 3g
Salt: 1.8g
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