Go Back

Chicken, Leek & Mushroom Pie

Brenda Janschek
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Ingredients
  

  • Olive oil or ghee
  • 1 medium leek chopped
  • 1 brown onion chopped
  • 2 cloves garlic finely chopped
  • 600 grams chicken thigh diced
  • 1/4 cup home-made chicken stock
  • 1/2 cup milk
  • 2 tablespoons thick cream
  • 300 grams mushrooms sliced
  • 1 teaspoon dried thyme
  • 2 tablespoons spelt flour or rice flour if gluten free
  • 2 tablespoons mustard
  • 1 teaspoon herbamare optional
  • 1 teaspoon dulse flakes optional
  • pinch of sea salt and pepper
  • 1 sheet of shortcrust or puff pastry - I use the Careme brand or Pampas All-Butter pastry
  • 1 small egg lightly beaten

Instructions
 

  • Preheat oven to 190 degrees C.
  • Heat some olive oil or ghee in a large frying over medium heat.
  • Gently fry leek and onion for a few minutes until translucent, then add garlic and fry for a couple more minutes.
  • Add the chicken and fry for approx 10 minutes or until just cooked, stirring it around intermittently.
  • Add the mushrooms and fry for a few more minutes.
  • Add spelt flour, stir in and fry for 1 minute.
  • Gradually add the liquid, followed by the mustard, herbamare and dulse flakes, and simmer for 5 minutes.
  • Put the chicken mix into a baking dish ( I used was 29cm x 9cm) and cover with the pastry.
  • Brush on the lightly beaten egg and using a sharp knife puncture a few slits through the pastry
  • Bake for 30-35 minutes until golden.
  • Serve with steamed vegetables, cauliflower mash or big garden salad