Chicken Leek And Mushroom No Pot Pie Recipes

CHICKEN, LEEK & MUSHROOM PIES

Steps:

• Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
• Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.

CHICKEN, LEEK & MUSHROOM PIE

Steps:

• Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
• Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
• Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
• Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it - I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
• Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
• Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.

CHICKEN & LEEK POT PIES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
• Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
• Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

CHICKEN, KALE & MUSHROOM POT PIE

Steps:

• Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.
• Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
• Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.

CHICKEN AND LEEK PIE

Steps:

• Pre heat oven 170 (fan assisted), 190/ gas 5.
• Melt half the butter in a large frying pan,add the chicken and fry until coloured all over. Remove and set aside.
• Melt the remaining butter and fry the leeks and mushrooms for 5mins or until soft. Add the chicken and stir, sprinkle in the flour and stir well.
• Pour over the chicken stock, stir and season well. Simmer for 5mins over a gentle heat.
• Take off the heat and add the cream, stir well then add the tarragon. Stir again.
• Roll out the puff pastry. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Place in pre heated oven for 30 mins or until pastry has turned golden brown. Best served with steamed new potatoes!

CHICKEN, LEEK, AND MUSHROOM NO POT PIE

Steps:

• Gently fry the leeks in the butter until just tender, remove from the pan. Add the chicken pieces and quickly sear on all sides. Add mushrooms and cook for a further 2-3 minutes. Then add the wine and the thyme leaves, cover, and simmer for 15-18 minutes until the chicken is cooked.
• Remove the chicken and mushrooms from the pan, bring the juices rapidly to the boil and allow to reduce slightly, then stir in the creme fraiche. Season.
• Meanwhile, cut the chicken into medium dice and return to the pan with the vegetables, stir, and allow to cool.
• Preheat the oven to gas 6, 200C, fan 180°C Unroll the pastry and cut out 3x15cm (6in) discs and 3x10cm (4in) discs (you will achieve this from the sheet, don't worry if there are any small gaps around edges of the discs).
• Lay the large discs on a lined baking sheet, divide the chicken mix between them, leaving a border. Brush the borders with beaten egg. Put the smaller pastry discs on top, then bring up the sides of the base pastry to just cover the rims. Pinch the edges to seal and press gently onto the lids. Brush with beaten egg. Make a small hole in the top of each lid.
• Bake the pies for 18-20 minutes until golden brown. Serve hot or cold.