Chicken, Leek & Mushroom Pies
Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
2
- 1 clove garlic, crushed
- 1 sheet frozen ready-rolled butter puff pastry, thawed
- 1/3 cup cream
- 1tablespoons plain flour
- 30grams butter
- 1 leek, washed, sliced
- 100grams brown mushrooms, sliced
- 2/3 cup chicken stock
- 1/3 cup white wine
- 1tablespoons olive oil
- 1 egg yolk, lightly beaten
- 1tablespoons tarragon, chopped
- 600grams chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
Method
Step 1 of 5
Preheat oven to 220°C. Heat oil in a frying pan over medium heat.
Step 2 of 5
Add half the chicken and cook, stirring, for 3 minutes or until golden. Transfer to a bowl using a slotted spoon. Repeat with remaining chicken.
Step 3 of 5
Add mushrooms, leek and garlic to pan and cook for 5 minutes or until leek is soft. Transfer to the bowl with the chicken. Melt the butter in the pan.
Step 4 of 5
Add the flour, stirring constantly, until smooth. Cook for 1 minute. Add white wine and simmer for 1 minute. Add the stock, cream and tarragon. Simmer for 2 mins or until the sauce has thickened slightly.
Step 5 of 5
Divide mixture between 2 (2-cup capacity) ovenproof pie dishes. Top with a piece of pastry. Trim off excess and reserve. Brush pies with egg yolk and place on an oven tray. Using reserved pastry, cut out heart shapes and arrange on each pie. Bake for 20 minutes or until golden.
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