Chicken, Leek & Mushroom Pie Recipe
Make Chicken, Leek & Mushroom Pie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Pastry
Method
Filling Preparation
- 1
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and black pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- 2
- 3
Combine Ingredients
Return the cooked chicken to the skillet and add chicken broth, heavy cream, and dried thyme. Stir well and let simmer for about 5-10 minutes until the mixture thickens slightly. Adjust seasoning with salt and pepper to taste.
Pastry Preparation
- 4
Make the Dough
In a large bowl, combine all-purpose flour and salt. Add the cold butter and rub it into the flour until the mixture resembles breadcrumbs.
- 5
Add Water
Gradually add cold water, mixing until the dough comes together. Do not overwork the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Assemble and Bake
- 6
Preheat Oven
Preheat your oven to 200°C (400°F).
- 7
Roll Out the Pastry
On a lightly floured surface, roll out the chilled pastry dough to fit your pie dish.
- 8
Fill the Pie
Place half of the pastry in the pie dish, fill with the chicken, leek, and mushroom mixture, then top with the remaining pastry. Seal the edges and cut slits in the top crust for steam to escape.
- 9
- 10
Bake
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- 11
Cool and Serve
Allow the pie to cool for a few minutes before slicing. Serve warm.
