Chicken, leek and wild mushroom pie
Ingredients
- Ready made puff pastry pie crust1 stick butter
- 1/2 cup olive oil
- 4 free-range chicken breasts, skin removed, flesh cut into cubes
- 2 leeks, cut into 1cm/½in slices
- 2 carrots, sliced thinA couple of handfuls of brown mushrooms, quartered
- 1 tsp chopped fresh thyme3 cloves of garlic, minced
- ½ cup plain flour
- 200ml white wine
- 250ml hot chicken stock
- 150ml double cream
- garlic salt, salt and freshly ground black pepper
Directions
- Preheat the oven to 200C/400F/Gas 7.
- 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.
- 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.
- 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.
- 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.
- 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.
- Roll out the pastry onto a clean, floured work surface until it is large enough to cover a 25cm/10in pie dish.
- Spoon the pie filling into the pie dish, leaving a 1cm/½in gap from the top of the dish.
- Cover the dish with the pie crust and pierce to let out steam
- Bake the pie in the oven for 20-25 minutes, or until the pastry is golden-brown and the filling is bubbling.