Chicken, Leek and Mushroom Pie

Quick and easy family meals is the name of the game around here and this recipe answers the brief!

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This pie offers perfect healthy comfort food for those cold wintery nights or when teamed with a big, crispy salad is perfect for those warm summer nights too.

My body does better without too much wheat or gluten, so I easily adapt this recipe to suit by keeping a serving of the chicken mix just for me. I enjoy it with the sides suggested in the recipe below. It’s truly delicious!

 

Chicken, Leek & Mushroom Pie
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. Olive oil or ghee
  2. 1 medium leek, chopped
  3. 1 brown onion, chopped
  4. 2 cloves garlic, finely chopped
  5. 600 grams chicken thigh, diced
  6. 1/4 cup home-made chicken stock
  7. 1/2 cup milk
  8. 2 tablespoons thick cream
  9. 300 grams mushrooms, sliced
  10. 1 teaspoon dried thyme
  11. 2 tablespoons spelt flour
  12. 2 tablespoons mustard
  13. 1 teaspoon herbamare (optional)
  14. 1 teaspoon dulse flakes (optional)
  15. pinch of sea salt and pepper
  16. 1 sheet of shortcrust or puff pastry - I use the Careme brand or Pampas All-Butter pastry
  17. 1 small egg, lightly beaten
Instructions
  1. Preheat oven to 190 degrees C.
  2. Heat some olive oil or ghee in a large frying over medium heat.
  3. Gently fry leek and onion for a few minutes until translucent, then add garlic and fry for a couple more minutes.
  4. Add the chicken and fry for approx 10 minutes or until just cooked, stirring it around intermittently.
  5. Add the mushrooms and fry for a few more minutes.
  6. Add spelt flour, stir in and fry for 1 minute.
  7. Gradually add the liquid, followed by the mustard, herbamare and dulse flakes, and simmer for 5 minutes.
  8. Put the chicken mix into a baking dish ( I used was 29cm x 9cm) and cover with the pastry.
  9. Brush on the lightly beaten egg and using a sharp knife puncture a few slits through the pastry
  10. Bake for 30-35 minutes until golden.
  11. Serve with steamed vegetables, cauliflower mash or big garden salad
Brenda Janschek Health & Lifestyle https://brendajanschek.com/
Enjoy!

While you’re here you may like to check out my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved! 

Bren x

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