Chicken, Leek & Mushroom Pies

Prep Time
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"From one of our national supermarkets. Posted for You Want What? A Recipe Posting Game 2014/2015. Makes 2 pies"

Original is 4 servings


  • 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.

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