Silver Spoon

Chicken Leek and Mushroom Pie
Tried and tested

Chicken Leek and Mushroom Pie

Recipe Submitted By: bakingmad

A fabulous pie to serve hot or cold. You can add any combination of leeks, mushrooms, snipped fried bacon or even sweetcorn for extra flavour.

Preparation Time 00 minutes
Portions Serves 6-8
Skill Level Easy
Average Rating 5 stars
 

Chicken Leek and Mushroom Pie Ingredients

For the pastry:
300 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
1 pinch Salt
75 grams Butter
75 grams lard or vegetable fat
6 tbsp Water
1 tbsp Milk Milk
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Additional Ingredients

About half a cooked chicken
25 grams Butter
1 Leek, trimmed, rinsed and sliced
2 rashers smoked streaky bacon snipped into little pieces
1 Leek, chopped
3 sliced mushrooms
2 tbsp Plain White Flour (Allinson Nature Friendly) heaped tbsp Plain White Flour (Allinson Nature Friendly)
250 ml Milk Milk
150 ml double cream (or use milk)
 

This recipe uses

  • Plain White Flour (Allinson Nature Friendly)
  • Milk
  • Plain White Flour (Allinson Nature Friendly)
  • Milk

How to make Chicken Leek and Mushroom Pie

  • Click on the text to highlight the different stages as you go along,
    or click the button below to enlarge all text
  1. You will need a loose-bottomed 20cm round flan tin or sponge tin. method tip
  2. Make the pastry; Place the flour in a bowl with a pinch of salt. Cut the butter and vegetable fat into small pieces and rub between your fingertips until the mixture resembles fine breadcrumbs. Add 5 tbsp water and bring the mixture to a ball, adding a little more water if necessary. Chill for 30 minutes if possible. method tip
  3. Melt the butter in a frying pan and fry the bacon, leeks and mushrooms for 3-4 minutes until just tender but not browned. When soft, add the flour and cook for 1 minute until thickened.
  4. Gradually add the milk, stirring well until thickened, before adding the next splash of milk. Place mixture in a bowl to help it cool quickly and add the double cream and chicken, Season to taste. method tip
  5. Roll out two thirds of the pastry on a lightly floured work surface to the thickness of about a £1 coin. Lift the pastry over the rolling pin, then drape the pastry over the tin and press into the base and up the sides. Trim the edges. Place in the fridge to chill for 30 minutes.
  6. Roll out the remaining pastry to a circle to make a lid the same dimensions as the pie, place on parchment and chill in the fridge.
  7. Set the oven to 220°C , 200°C, fan, gas 7 method tip
  8. Fill the pastry case with the cooled chicken filling. Dampen the edge of the pastry case with a little water, then place the pastry lid on top and press down well.
  9. Brush the top of the pie with a little milk of beaten egg to glaze if liked
  10. Using the point of a knife cut a cross in the centre of the pie to allow the air to escape.
  11. Bake the pie in the hot oven for around 25mins or until golden brown. Serve hot or cold
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Reviews

Read all reviews (1) | Average rating: 5 stars

"Joined this site today to look for something simple to bake, never baked before, but following these instructions my Chicken & Leek pie looks really good, looking forward to eating it now later in the day."

Bakingmad: "Glad to hear it! We look forward to seeing more of you on BakingMad.com"

24-03-2013 | Author: RobWard | 5 stars

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