Chicken leek and mushroom pie has to be an all round favourite. Tender chicken, loads of veggies combined in a flavoursome stock, all put into a tender, buttery pastry, baked till golden and bubbling. What’s not to like.
We love a good pie and this pie delivers. The pastry is amazing and marries perfectly with the chicken filling.
We love to use chicken thighs for the pies as the meat is juicy and flavoursome. Start with boneless, skinless thighs and gently poached them in some stock, or of course you can use a store bought cooked chicken.
If making pastry scares you…..this is the pastry for you!
Rich, tender, melt-in the-mouth, flaky and a complete doddle to make and work with. Jen is our resident pastry maker, whipping up time consuming puff pastry with complete ease and delivery. Whereby I, am never that confident making pastry and discovered this sour cream pastry that was heaven sent
This pastry could not be easier to make. Throw everything in the food processor and blitz till you have a ball of pastry, wrap in cling film, refrigerate, then roll away. Success every time! Two minutes, go to whoa!
While your making dinner why not make an extra pie or two for the freezer. You can freeze the pies before baking them and allow them to thaw in the refrigerator. Got to love a day off from the kitchen. Yep.
Watch How To Make Chicken Leek and Mushroom Pies
Check out some more winning ideas for dinner
click on the link for the recipe…..Chicken and Mushroom Pasta Bake
click on the link for the recipe……Beef Bourguignon Pie
click on the link for the recipe…..Crustless Smoked Salmon and Leek Quiche
click on the link for the recipe…..Thai Salmon and Coconut Noodle Soup
Have you got a favourite chicken pie recipe?
We would love to hear from you in the comments below when you make these delicious chicken leek and mushroom pies.
Homemade pies are a true delight and this pie delivers on flavour.
- 4 cups of cooked, poached chicken thighs, cut into bite sized pieces
- 1/2 cup dried porcini mushrooms, rehydrated and sliced
- 2 large Swiss brown mushrooms or 12 button mushrooms
- 1 cup each of chopped celery, carrot and leek
- 1 1/2 teaspoons dried tarragon
- 75 gms plain flour ( all purpose)
- 75 gms butter for thickening the stock
- 100gm (4 ounces) extra butter for sauteeing vegetables and mushrooms
- 750ml (1 1/2 pints) chicken stock
- 1 teaspoon chicken stock powder
- 2 tablespoons vegetable oil
- 1 egg lightly beaten for brushing tops of pie
Sour Cream Pastry
- 500gm (all purpose) flour (1.1)
- 400gm (1 pound) chilled, cubed salted butter
- 250 ml full fat sour cream (8 1/2 fl oz)
- in a large pan over medium heat add oil and butter and allow to melt
- add carrot, celery and leek and saute until softened (not browned), then remove vegetables from pan
- add fresh mushrooms and several tblsp of butter to pan, and saute till softened
- season with salt and pepper
- melt butter in a saucepan over medium heat and add flour stirring till flour is blended (1 minute)
- add stock gradually whisking until smooth
- season with salt and pepper
- whisk in stock powder and tarragon
- reduce heat to low and gently simmer for 3-4 minutes, whisking occasionally
- in a large bowl combine chicken, porcini, carrot, celery, leek, mushrooms and thickened stock
- mix and taste for seasoning
- roll and cut pastry to fit tins and leave some pastry overhanging on the base, fill with chicken mixture
- paint overhanging edge pastry on the base with beaten egg yolk
- place pastry lid on and crimp the bottom pastry to the lid, trim excess pastry away
- brush pastry with beaten egg yolk
- preheat oven to 180c (355f) and place pies on middle shelf
- bake for approximately 45 minutes or until golden
- serve and enjoy!
sour cream pastry
- place flour and cubed butter in food processor
- pulse till butter resembles coarse breadcrumbs
- add sour cream and continue to pulse until mixture just starts to come together
- turn out onto a bench
- shape dough into a round flat disc
- wrap dough in plastic film and refrigerate for 20 minutes - see notes
- lightly flour bench for rolling
- line tart/ pie tin with pastry and add filling
- bake at 180c - 350f until cooked
This quantity of pastry is to make 6 x 10cm (4 inch) wide x 4.5cm (1.78 inches) individual springform tins, halve the quantity if making one 20cm (8 inch) tin
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g