- Hearty & Grounding
- Mains
- Prep 25 min
- Cook 55 min
- Serves 4 to 6
A proper pie for a cold evening: a golden lid, a creamy filling with a little mustard bite, and no fuss with homemade pastry. Serve it with peas, greens or a heap of mashed potato.
Ingredients
For the filling
- 1 tbsp butter
- 1 tbsp oil
- 600 g boneless chicken thighs, cut into chunks
- 2 leeks, sliced
- 250 g mushrooms, quartered
- 2 garlic cloves, crushed
- 2 tbsp plain flour
- 300 ml chicken stock
- 100 ml double cream
- 1 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves
- 1 tbsp chopped parsley
- Salt and black pepper
For the top
- 1 sheet ready-rolled puff pastry (about 320 g)
- 1 egg, beaten
Method
- Heat the oven to 200°C. Heat the butter and oil in a large, deep pan. Season the chicken and brown it for 5 minutes. Lift it out and set aside.
- Add the leeks and mushrooms to the pan and cook for 8 minutes until golden and the liquid has cooked away. Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 minute. Add the stock a little at a time, stirring, then simmer for 5 minutes until thickened.
- Stir in the cream, mustard, thyme and chicken. Simmer for 5 minutes, add the parsley and season well. Let the filling cool for 10 minutes.
- Spoon the filling into a 1.5 litre pie dish. Lay the pastry over the top, trim the edges and press them down with a fork. Cut a small slit in the middle and brush with beaten egg.
- Bake for 25 to 30 minutes until the pastry is puffed and deep golden and the filling bubbles at the edges. Rest for 5 minutes before serving.
Leave a Reply