Simple Way to Prepare Super Quick Homemade Chicken, leek and mushroom pie

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken, leek and mushroom pie. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken, leek and mushroom pie is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Chicken, leek and mushroom pie is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have chicken, leek and mushroom pie using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken, leek and mushroom pie:

1. Prepare chicken breast 4-6, one per person
2. Make ready 2 leeks
3. Make ready 200 g button or baby mushrooms
4. Prepare 1 bunch spring onions
5. Prepare light puff pastry
6. Take butter
7. Make ready 300 g creme fraiche
8. Make ready 1 chicken stock
9. Make ready 2 teaspoons English mustard powder
10. Prepare 1 teaspoon ground nutmeg
11. Take salt and pepper seasoning

Instructions to make Chicken, leek and mushroom pie:

1. Chop up the chicken breast into bitesize peices. melt the butter in a large frying pan (I normally use a wok). Once the butter has melted add the chicken and cook through.
2. While the chicken is cooking chop the leeks into medium chunks. Chop the mushrooms into small chunks and finely chop the spring onions.
3. Add all the vegetables and mushrooms to the chicken. cook for about two minutes.
4. Next, make up your stock cube and add the mustard powder, nutmeg and creme fraiche and stir. Once combined add to the chicken and vegetables and season.
5. Allow the mixture to reduce to a thick sauce (usually by about half). You can add cornflour to speed this up if you want.
6. Finally assemble your pie! layer the mixture into your pie dish until about 2 cm from the top of the dish. Then roll out, score your pastry and cover with an egg or milk wash. Then add the pastry to the top of the pie dish with the wash side up.
7. Bake for about 20 minutes or until the pastry is golden brown at 180C. I then usually serve this with potatoes. The pie is stuffed full of vegetables so I don't always bother to add extra to serve.

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