Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they’re worth it.
Prep: 25 mins
Cook: 55 mins
Difficulty: Medium
Serves: Makes enough filling for 6 individual pies
INGREDIENTS
50g butter
3 leeks, washed and finely sliced
1 thyme sprig
100g button mushrooms, sliced
20g dried porcini mushrooms, roughly crumbled
6 skinless and boneless chicken thighs, cut into chunks
30g flour
splash of white wine (optional)
300ml chicken stock
100ml double cream
½ lemon, juiced
1 quantity pie pastry (see ‘Goes well with’ below), or use shop-bought
METHOD
- Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft.
- Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown.
- Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
- Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through.
- Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead.
- Assemble the pies as directed in Tom’s pie pastry recipe, decorating the tops with any trimmings, if you like.
Recipe from bbcgoodfood.com
