Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken, leek and mushroom pie. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken, leek and mushroom pie is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Chicken, leek and mushroom pie is something which I’ve loved my entire life.
This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping. This Chicken, Leek and Mushroom Pie is an absolute British Classic! A creamy filling with a crispy puff pastry topping.
To get started with this recipe, we must prepare a few components. You can have chicken, leek and mushroom pie using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken, leek and mushroom pie:
- Get chicken breast 4-6, one per person
- Get 2 leeks
- Get 200 g button or baby mushrooms
- Get 1 bunch spring onions
- Get light puff pastry
- Prepare butter
- Get 300 g creme fraiche
- Get 1 chicken stock
- Take 2 teaspoons English mustard powder
- Take 1 teaspoon ground nutmeg
- Get salt and pepper seasoning
There is something so comforting about a traditional British chicken pie with memories of school days and family lunches. If you like leeks, mushrooms, potatoes, and chicken, then you are going to really like this Chicken, Leek, and Mushroom Pie! I served it with green beans on the side and hot rolls with Irish butter. Chicken, Leek, and Mushroom Pie - a lovely, savory pie with a chicken, leek, mushroom and.
Instructions to make Chicken, leek and mushroom pie:
- Chop up the chicken breast into bitesize peices. melt the butter in a large frying pan (I normally use a wok). Once the butter has melted add the chicken and cook through.
- While the chicken is cooking chop the leeks into medium chunks. Chop the mushrooms into small chunks and finely chop the spring onions.
- Add all the vegetables and mushrooms to the chicken. cook for about two minutes.
- Next, make up your stock cube and add the mustard powder, nutmeg and creme fraiche and stir. Once combined add to the chicken and vegetables and season.
- Allow the mixture to reduce to a thick sauce (usually by about half). You can add cornflour to speed this up if you want.
- Finally assemble your pie! layer the mixture into your pie dish until about 2 cm from the top of the dish. Then roll out, score your pastry and cover with an egg or milk wash. Then add the pastry to the top of the pie dish with the wash side up.
- Bake for about 20 minutes or until the pastry is golden brown at 180C. I then usually serve this with potatoes. The pie is stuffed full of vegetables so I don't always bother to add extra to serve.
This is the ultimate chicken, leek and mushroom pie. Shaun Rankin's chicken, leek and mushroom plate pie © www.greatbritishchefs.com. Add the mushroom and cook for a further minute. Next, add the chicken stock and double cream to the pan and stir. Bring to the boil and reduce the liquid until it starts to thicken.
So that’s going to wrap this up with this exceptional food chicken, leek and mushroom pie recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
