Chicken, Leek & Mushroom Pies
Created by ImPat on March 9, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Recipe #17826
Ingredients
- 1 tablespoon olive oil
- 600 grams boneless chicken thighs (fillets, excess fat trimmed cut into 3cm pieces)
- 100 grams brown mushrooms (Swiss brown mushrooms, sliced)
- 1 leek (washed and sliced)
- 1 garlic clove (minced)
- 30 grams butter
- 1 tablespoon all-purpose flour (plain)
- 1/3 cup white wine
- 2/3 cup chicken stock
- 1/3 cup cream
- 1 tablespoon tarragon (chopped fresh)
- 1 sheet (170 gram) puff pastry (frozen, ready rolled thawed)
- 1 egg yolk (lightly beaten)
How to Make
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Step 1: Preheat oven to 220C degrees.
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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.
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Step 3: Add mushrooms, leek and garlic to pan and cook for 5 minutes or until leek is soft.
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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.
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Step 5: Divide mixture between 2 (2 cup capacity) ovenproof pie dishes and top with a piece of pastry.
How to Make
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Step 6: Trim off excess and reserve and then brush pies with egg yolk and place on an oven tray.
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Step 7: Using reserved pastry, cut out heart shapes (or any shape you like) and arrange on each pie.
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Step 8: Using a small sharp knife poke 2 or 3 times into the top of the pastry for steam to escape.
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Step 9: Bake for 20 minutes or until golden.