Friday, 15 March 2013

Chicken, Leek, and Mushroom Pie

Chicken, leek and wild mushroom pie



  1. Preheat the oven to 200C/400F/Gas 7. 
  2. For the pie filling, heat the butter and the oil in a large frying pan over a medium heat. When the butter is foaming, add the chicken and cook for 5-6 minutes, stirring occasionally, until golden-brown and cooked through. Remove from the pan and set aside on a warm, covered plate.
  3. Add the leeks, mushrooms, and carrots to the same frying pan and cook for 3-4 minutes, or until softened, then return the chicken to the pan and stir in the thyme. If the mixture is a little dry add some more butter.
  4. Add the flour, stirring continuously until it has absorbed all the fat and meat juices, then add the wine and continue stirring until the sauce is smooth.
  5. Add the hot stock and cook for 2-3 minutes until heated through, then stir in the double cream and season to taste with salt and freshly ground black pepper.
  6. Bring the mixture to the boil, stirring regularly, then turn down the heat and simmer for 5 minutes, or until the sauce has thickened and the volume of liquid has reduced.
  7. Roll out the pastry onto a clean, floured work surface until it is large enough to cover a 25cm/10in pie dish.
  8. Spoon the pie filling into the pie dish, leaving a 1cm/½in gap from the top of the dish.
  9. Cover the dish with the pie crust and pierce to let out steam
  10. Bake the pie in the oven for 20-25 minutes, or until the pastry is golden-brown and the filling is bubbling.

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