Chicken Leek Mushroom Pot Pie

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Chicken Leek Mushroom Pot Pie

This pie is comfort in a bowl, a delicious creamy filling with bite size chicken and mushroom

Prep Time25

Cook Time1

Cooling time1

Total Time2 25

Course: Main Course

Cuisine: Western

Keyword: chicken leek mushroom pie, chicken pot pie, comfort food, easy chicken pie recipe

Servings:

Calories: 3870kcal

Ingredients

Chicken Marinade

700 gram chicken breasts see note 1
1 teaspoon minced garlic
1 teaspoon mixed herbs
1 teaspoon chilli flakes
1/2 teaspoon black pepper

Pie Filling

3 tablespoon vegetable oil
2 tablespoon butter
1 teaspoon fresh thyme leaves
1 onion diced
8 baby leeks see note 2
250 gram portobellini mushroom wiped and chopped
2 tablespoon cornflour
1 cup chicken stock low sodium
1 cup fresh cream
2 teaspoon dijon mustard
1 tablespoon cream cheese
salt
pepper

Pastry

400 gram puff pastry

Instructions

Marinating and Cooking the Chicken

Chop the chicken breasts into little cubes. Add the chilli, mixed herbs, garlic and black pepper and mix well.
Heat 2 tablespoon oil in a large pan and cook the chicken (preferably in two batches) until it just turns white. Do not overcook. Remove the chicken from the pan and set aside.

Making the Filling

Add 1 tablespoon oil and 1 tablespoon butter to the pan
Add the onion and leeks together with the fresh thyme. Cook until slightly translucent and add the chopped mushroom. Add the remaining tablespoon of butter.
Cook until the mushrooms have softened. Don't cook too much as you don't want the leeks turning brown (see note 3).
Add the bay leaf. Mix the cornflour into the chicken stock and add to the pan. Allow it to thicken a little, add the cream and the dijon mustard. Return the chicken to the pan. Allow it to cook on a high heat for 2 minutes and remove from the stovetop. Mix in the cream cheese. (see note 4)
Preheat the oven to 200 degrees Celsius or 392 degrees fahrenheit
Allow the filling to cool, should take at least an hour. Cut a piece of pastry to fit the top of the baking dish. Cut 4 thin strips from the remaining pastry, brush with some water and stick them on the edges of the baking pan. If it doesn't fit exactly, stretch it gently with your hands.
Place the filling inside the dish. Cover with the pastry. Beat one large egg and brush the top of the pastry. Make a cross in the middle of the pastry.
Bake for 30 minutes or until the pastry is golden brown in colour.

Notes

1.Chicken breasts works fine for this recipe provided you don't overcook them. Although I cooked them and popped it into the oven as well, it didn't cook further and become chewy. However, if you do not mind the "fatty" texture of the thighs feel free to use them.

2. For the leeks slice off dark green part and slice into rounds. If you are using the larger leeks, cut them down the middle and then slice them. Rinse the leeks well as there can be dirt in between the layers. I used baby leeks but feel free to use normal leeks.

3. I did consider frying my mushrooms, removing it from the pan and then cooking the leeks and onion. However, I am all about cutting down processes so I did the opposite. I sauteed the leeks and onion just a little and add the mushrooms. The experts suggest that you never cook your leeks until brown. My mushroom did fry with the leeks but it was brown from the mushroom, not from being over fried. It worked perfectly fine and the flavor was amazing.

4. You may wonder why I've used so little cream cheese. Dijon mustard can be a little overpowering and it felt that way to me when I tasted the filling. Personally, I feel the cream cheese sort of balances the flavour and tones down the flavour of from dijon mustard. However, it is not absolutely necessary. If the filling tastes fine without the cream cheese feel free to omit it.

Nutrition