Delicious Chicken Pie with Leeks and Mushrooms
Ingredients
Chicken
- 6 skinless boneless chicken thighs
- 1 onion
- 1 carrot
- 1 bay leaf
- 1 thyme sprig
- 1 veg stock pot
- enough water to just cover
Sauce
- 2 tbsp butter
- 2 tbsp plain flour
- 1 cup chicken stock
- 1/2 cup double cream
- 1 tbsp fresh thyme leaves
- salt & pepper
Veg
- 2 large leeks, sliced
- 2 cups (200g) button mushrooms, halved
- 2 tbsp olive oil
Pastry
- 1 pack ready rolled shortcrust pastry
- 1 beaten egg
Preparation
Put all the ‘chicken’ ingredients in a pan. Bring to a gentle boil, lower to a simmer & let it cook for around 25 minutes. Its cooked when it’s juices run clear. Leave it to cool in the stock
When the chicken is cool enough to handle, remove from the bone & cut into chunks. Keep the stock
Preheat the oven to 180C
In another pan, heat the olive oil over a medium heat & cook the vegetables for about 10 mins. Transfer to your pie dish & add the cooked chicken.
Wipe down the pan you cooked the vegetables in & melt the butter over a medium heat. Add the flour and using a wooden spoon mix together to cook the flour & form a roux
Add 1 cup of the chicken stock to the roux & whisk together till smooth. Add the cream, thyme & season
Pour the sauce over the chicken & veg
Roll out the pastry and carefully put on top of the filled pie dish. Gently press the edges so it sticks to the dish. Cut a steam hole in the middle & if you want to use the extra pastry, cut some shapes & put on top
Egg wash & bake for about 25 minutes till golden brown
Mash & veg.
