Chicken, Leek and Mushroom Pie

Name: Chicken, Leek and Mushroom Pie
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: Serves 4-5
Ingredients: 2 tbsp picked tarragon leaves; 2 leeks, trimmed and cut into 1cm rounds; juice of ½ lemon; 1 tsp Dijon mustard; 1 free-range egg, beaten; 100ml white wine; 1 shallot or small white onion, roughly chopped; 2 tbsp olive oil; 1 punnet of mushrooms (about 200g), sliced; 400 g cooked chicken, torn into bitesize pieces (this is roughly ½ a medium roast chicken); pinch of fennel seeds; 1 x 320 g packet of ready-rolled all-butter puff pastry (if dairy or gluten-free, use thinly sliced potatoes instead); 2 tbsp crème fraíche (or soy / oat cream); 2 cloves garlic, finely sliced; 200 g peas (about 2 big handfuls); 200 ml chicken stock

Preparation info

Serves
4-5

Difficulty
Medium
Ready in
1 hr 20

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

There is something supremely cosy and nostalgic about a pastry-topped pie, but if you’d prefer to leave the pastry out then it works just as well with thinly sliced (or mashed) white or sweet potatoes instead. If you opt for shop-bought puff pastry, look out for one made with all butter and recognisable ingredients on the label. Dorset Pastry is my favourite. This is delicious served with a crispy salad. If you don’t like tarragon, you can use parsley instead.

Ingredients

Gluten-free
Pie

Ingredients

Method