Chicken, Leek & Mushroom Pies
March 09, 2015
Categories: Poultry, Chicken, Dairy, Vegetables, Mushrooms, Sunday Dinner, Oven Bake, Wine, Heavy Cream, Boneless Pieces more
"From one of our national supermarkets. Posted for You Want What? A Recipe Posting Game 2014/2015. Makes 2 pies"
- Serving Size: 1 (279.7 g)
- Calories 781
- Total Fat - 59.7 g
- Saturated Fat - 18.5 g
- Cholesterol - 233.7 mg
- Sodium - 425.5 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 1.4 g
- Sugars - 0.4 g
- Protein - 30.5 g
- Calcium - 54.5 mg
- Iron - 2.8 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Preheat oven to 220C degrees.
Heat oil in a frying pan over medium heat and add half the chicken and cook, stirring for 3 minutes or until golden and then transfer to a bowl using a slotted spoon and then repeat with remaining chicken.
Add mushrooms, leek and garlic to pan and cook for 5 minutes or until leek is soft.
Transfer to the bowl with the chicken, melt the butter in the pan and then add the flour, stirring constantly until smooth and cook for 1 to 2 minutes and then add white wine and simmer for 1 minute and then add the stock, cream and tarragon and simmer for 2 minutes or until the sauce has thickened slightly.
Divide mixture between 2 (2 cup capacity) ovenproof pie dishes and top with a piece of pastry.
Trim off excess and reserve and then brush pies with egg yolk and place on an oven tray.
Using reserved pastry, cut out heart shapes (or any shape you like) and arrange on each pie.
Using a small sharp knife poke 2 or 3 times into the top of the pastry for steam to escape.
Bake for 20 minutes or until golden.
Tips & Variations
No special items needed.