Chicken, leek and mushroom pie

As the weather starts to cool down, a tasty pie is exactly what your tummy needs. To make it a real "pub-style" meal serve it with chips and salad.


4 chicken breasts, cut into chunks or strips
3 medium leek, sliced
250g mushrooms, quartered
1 tsp of dried thyme
250ml chicken stock
1 tbsp corn flour
Salt and pepper to season
Drizzle of olive oil
1 roll of ready-made pastry


1. Fry the chicken in a little drizzle of olive oil over a medium heat until starting to brown and then add the leek, mushrooms and thyme.
2. Add the chicken stock.
3. In a separate bowl mix the corn flour with a little water until all of the corn flour has dissolved, then add this to the chicken mixture in the pan.
4. Once the sauce has begun to thicken take off the heat.
5. Place the filling into a pie dish.

Pastry Lid:
1. Preheat oven to 200ºC.
2. Lightly flour the work surface and roll out the ready-made pastry approximately half a centimetre thick.
3. Lay the pastry over the pie filling, crimp the edges with your fingers and thumb or a fork and cut off any excess pastry.
4. Poke a small hole in the centre of the lid to let the steam escape.
5. Brush the pastry with a beaten egg mixed with a splash of milk and bake for about 25 minutes, or until pastry is golden.
6. Remove from the oven and let the pie rest for a few minutes before serving.


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