Skim off most of the fat from the stock (you can cool it first, if you like, making it easier to lift the fat from the top). Remove the cooked chicken and strain the stock. 1. Make an incision in the top to release steam and brush with egg. Tear or chop the chicken and add to the mix. Place a sieve over the pan and sieve the gravy from the solids - chicken, leeks … Click To Tweet Please try again. Cook for 1 minute, stirring all the time, then add the strained stock. 2 Stir in the mushrooms, rosemary, roast chicken and the soup. allrecipes.com.au/recipe/13173/chicken--mushroom-and-leek-pie.aspx Bake the chicken leek and mushroom pie for 20 minutes until the pastry is well risen and golden. Add the chicken along with mushrooms, thyme, bay leaves, salt and pepper and cook over low heat for 15 to 20 minutes, stirring every so often Preheat the oven to 220 C / Gas 7. Heat the oil in a large pan, add the garlic and leeks and cook gently for 5 minutes. 2. Place the pie dish on a baking sheet to catch any drips that may overflow during baking. The email addresses you've entered will not be stored and will only be used to send this email. Add onions and leeks and fry at low heat until soft and translucent, 10 to 15 minutes. 3. 8. For the filling, add about 50 millilitres of oil to a frying pan and cook the onion, garlic and leeks for about 10 minutes over a slow heat to caramelise and soften. Leftovers can be stored covered, in the fridge, for up to 3 days. Season the chicken thighs and brown, skin-side down, in a little oil in a large pan over medium heat — about 8 minutes. 4. Privacy policy, awesome Add 25 grams of the butter, the mushrooms and the thyme and cook for a further 5 minutes. Preheat the oven to 190 degrees fan-forced or 210 degrees conventional.6. A crispy phyllo topping makes the dish lighter. We love a good pie and this pie delivers. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the … Chicken, Leek, and Mushroom Pie - a lovely, savory pie with a chicken, leek, mushroom and potato filling. Pour the milk over the chicken and, if you need to, top up with water to … Return the stock to the stove and reduce to about 400 millilitres. Tear or chop the chicken and add to the mix. 1 small (or ½ larger) brown onion, finely diced, 450g large pine or field mushrooms, carefully cleaned, finely diced. Add the cooked chicken, season with salt and freshly ground black pepper, and simmer for 5 minutes. Cut off the excess pastry. Season with salt and pepper. Cook for 2 to 3 minutes at a simmer, whisking constantly — it should be smooth and thick. Chicken, leek and mushroom plate pie by Shaun Rankin Main easy 4 1 hour 15 minutes PT1H15M Chef Shaun Rankin was brought up eating plate pies. Brush with the beaten egg and bake in the preheated oven until golden brown, 35 to 40 minutes. Butterflied chicken with ricotta and garlic stuffing, Buttermilk crisp chicken and crunchy salad with sriracha mayo dressing, Our second cookbook New Classics is out now. This is a fairly traditional pie, old-fashioned even, but delicious, creamy and rich, and perfect with simply dressed salad greens. Whisk in the cream and mustard, and add the mushroom mix, parsley and peas. Spoon the mixture into a 2.4ltr ovenproof pie dish and set aside to cool. Add another knob of butter and the flour and stir until it forms a sticky paste. Heat gravy and simmer until thickened, or, if it is too thick, thin with stock. … Place a sieve over the pan and sieve the gravy from the solids - chicken, leeks etc. Add the solids to a pie dish and cover with puff pastry. Simmer gently for 25 minutes or until the thighs are cooked. This Chicken, Leek, and Mushroom Pie makes a lovely centerpiece for a family Sunday dinner. Add the chicken, leeks, and mushrooms into the gravy, then add the parsley and thyme and season generously with sea salt and black pepper. Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Whisk in the cream and mustard, and add the mushroom mix, parsley and peas. Combine thoroughly, and check and adjust the seasoning — the mix will be quite thick but luscious. Take the sauce off the heat and leave to cool a little. 7. Cook for a further 2 minutes then put to one side to cool completely. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Heat olive oil in a frying pan and add a good knob of butter. Bake for 30-35 minutes or until golden and puffed. Something went wrong. Combine thoroughly, and check and adjust the seasoning — the mix will be quite thick but luscious. This is a delicious warming pie for the winter with chicken, leek and mushrooms topped with puff pastry. 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