Chicken, Leek & Mushroom Pies
Recipe: #17826
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"
Original is 4 servings
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 220C degrees.
Step 2
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.
Step 3
Add mushrooms, leek and garlic to pan and cook for 5 minutes or until leek is soft.
Step 4
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.
Step 5
Divide mixture between 2 (2 cup capacity) ovenproof pie dishes and top with a piece of pastry.
Step 6
Trim off excess and reserve and then brush pies with egg yolk and place on an oven tray.
Step 7
Using reserved pastry, cut out heart shapes (or any shape you like) and arrange on each pie.
Step 8
Using a small sharp knife poke 2 or 3 times into the top of the pastry for steam to escape.
Step 9
Bake for 20 minutes or until golden.
Tips & Variations
No special items needed.
0 Reviews
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