Ingredients
Units
Scale
For the Chicken & Leek Filling
- 450g skinless, boneless chicken breast, diced into bite-sized pieces
- 2 medium leeks (250g trimmed weight), washed and finely sliced
- 150g chestnut mushrooms, sliced
- 2 garlic cloves, minced
- 100ml cream
- 150ml reduced-salt chicken stock
- 1 tbsp cornflour
- 1 tsp Dijon mustard
- 1 tsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp ground black pepper
- 1/4 tsp salt, or to taste
For the Pie Topping
- 120g ready-rolled puff pastry
- 1 small egg, beaten (for brushing)
Instructions
- Preheat the oven to 200°C (180°C fan). Lightly grease a medium-sized ovenproof pie dish.
- Heat the olive oil in a large non-stick frying pan over a medium heat. Add the sliced leeks and mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and most of the moisture from the mushrooms has evaporated.Add the minced garlic, dried thyme and parsley. Cook for another minute until fragrant.
- Add the diced chicken breast and cook for 4–5 minutes, stirring occasionally, until lightly golden on the outside. The chicken does not need to be fully cooked at this stage, as it will finish cooking in the oven.
- In a small bowl, whisk the cornflour into the cold chicken stock until smooth. Pour into the pan along with the Dijon mustard, salt and black pepper. Stir well and simmer gently for 2–3 minutes until the sauce begins to thicken.
- Pour in the 100 ml cream and stir until well combined. Simmer gently for another 2–3 minutes until the sauce is rich, creamy and slightly thickened. Taste and adjust the seasoning if necessary.
- Transfer the chicken and leek filling to the prepared pie dish, spreading it evenly. Allow to cool for 5 minutes before adding the pastry.
- Lay the puff pastry over the filling, trimming any excess and gently pressing the edges against the rim of the dish to seal. Cut a small slit in the centre to allow steam to escape.
- Brush the pastry lightly with the beaten egg. Bake for 20–25 minutes, or until the pastry is puffed, crisp and golden brown and the filling is bubbling around the edges. Ensure the chicken is fully cooked through.
- Remove from the oven and allow the pie to rest for 5 minutes before slicing and serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Chicken, Dinner, Lunch
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 427
- Fat: 19g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 41g