Chicken, Mushroom & Leek Pie

Text.

Adapted from here.

Serves 4

☒ UNTESTED

Ingredients

• 2 chicken breasts (~400 g)
• 2 chicken thighs (~200 g)
• 400 ml milk
• 200 g onion, chopped
• 1 clove of garlic
• 1 chicken stock pot / cube
• 1 bay leaf
• 5 g thyme
• 5 g flat-leaf parsley
• 50 g butter
• 200 g leeks, chopped
• 200 g mushrooms
• 50 g plain flour
• 100 ml crème fraîche / double cream
• 500 g puff pastry
• Salt and black pepper to taste

Cooking

Add to a pot: milk, chicken, onion, garlic, stock, salt and pepper, bay leaves, half the thyme, half the parsley. Bring to a boil then simmer for 15 minutes.

Strain the liquid and save 325 ml of it. Pull the chicken apart into chunks.

Gently melt the butter in a pan, add the leeks, then after 5 minutes the mushrooms. Cook for another 5 minutes until soft.

Season to taste, add flour, then slowly add the chickeny milk, stirring continuously.

Add the rest of the parsley and thyme, the chicken, and the crème fraîche. Set aside.

Take about ⅓ the pastry for the pie lid and ⅔ for the pie base. Roll out to ~3 mm thickness. Line a pie dish with the bigger portion, add the filling, then place the lid on top, gluing it to the base with a bit of water or egg. Brush the top with a little milk and poke a hole in the middle for the steam to escape.

Cook at 200°C fan for 20-25 minutes.