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Chicken, mushroom & leek pie

Try this classic, delicious winter warmer, enjoy the succulent chicken and crisp puff pastry
Information not currently available
  • 4 large chicken breasts
  • 4 skinless boneless chicken thighs
  • 2 Greenfields bay leaves
  • 1 tbsp Greenfields thyme
  • 1 tbsp Greenfields parsley
  • 2 large onions, chopped
  • 1 garlic clove
  • 1 chicken stock cube, crumbled
  • 750ml milk
  • 100g butter
  • 3 leeks, chopped
  • 300g button mushrooms
  • 100g plain flour, plus extra for dusting
  • 200ml crème fraîche
  • 500g puff pastry
  1. Put the chicken in a large pan with the bay leaves, half the thyme, parsley, onions, garlic, stock and seasoning. Pour the milk over the chicken and top up with water to make sure the chicken is covered if necessary. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
  2. Drain the liquid from the pan through a sieve into a large jug – 650ml to make the sauce for your pie.
  3. 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 drained liquid, stirring until you have a thick sauce.
  4. Using two forks, pull the chicken apart into thumb-sized chunks. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Spoon the mixture into your pie dish to cool slightly.
  5. 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.
  6. Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Serve hot, and enjoy!
Information not currently available

In this recipe:

Thyme 75g

Thyme 75g

Parsley 40g

Parsley 40g

Bay Leaves 25g

Bay Leaves 25g

Category: ,

Try this classic, delicious winter warmer, enjoy the succulent chicken and crisp puff pastry

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