Easy Creamy Chicken And Mushroom Pie Recipe At Home By Manaboutfood |Che...

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An easy Creamy chicken leek and mushroom pie made with a tasty flaky shortcrust pastry. Enjoy.
This Chicken leek and mushroom recipe is a must in everyone’s household. This creamy chicken leek and mushroom pie recipe is quick and simple to prepare. 

Each time my family hears about it being cooked again, they are always quick to enjoy and eager to learn how to make chicken leek & mushroom pie.



Chicken Leek And Mushroom Pie Recipe Ingredients -


Servings: 4 To 6
Recipe Time: 1 Hour 40 Minutes


Ingredients For Homemade Chicken Mushroom Pie Recipe -

The Shortcrust Pastry

500g Plain Flour
250g Cold Butter Cubes
Pinch Salt
Cold Water ( Approx 80ml)
Filling
2kg Cubed Chicken Breast
4 Tbsp Olive Oil
250g Chopped Leeks
3 Finely Chopped Garlic Cloves
250g Sliced Mushrooms
Salt & Pepper
1 Tbsp Flour
1 Litre Cold Milk
Egg Wash
400g Mixed Baby Corn Cobs And Sugar Snaps

Step 1: Making the Shortcrust pastry

Add the flour and salt into the food processor. Add the flour and the butter cubes.
1b: Blend the butter and flour mixture to resemble fine breadcrumbs.
1c: Stream the water into the mixture until the mixture just comes together.
NOTE: Do not overmix
1d: Turn out the mixture and gently work the mixture until it just comes together.
Wrap with clingfilm and chill for minimum 30 mins.
TIp: Butter should be chilled, which results in a better crumb in the pastry.


Step 2:  Making the pie filling
Heat up  1 TBSP olive oil in a pan and add the diced chicken.
Saute until lightly browned. Place chicken aside.
2b: Heat  1 TBSP olive oil and add the leeks. Sweat of the leeks until soft.
2c:  Add the garlic and saute for 5 more minutes. Add the mushrooms and cook until soft.
Add the cooked chicken back into the mixture. Add salt and pepper and 1 TBSP flour and mix.
Add the milk and simmer until thickened.


Step 3: Finishing the pie
Add the mixture into the ovenproof dish and leave to cool for 15mins.
Dust some flour onto the table and using a rolling pin, roll out the pastry to cover the filing.
Cut the the overlapping left over pastry with a knife, and crimp edges if desired.
Make a hole in the centre to release steam.

TIP: Take out the pastry 15 minutes before use to soften. This makes it easier to roll
out.

Step 4: Egg washing the pie

Mix 1 egg with a little milk using a fork or whisk. Brush the pie all over with egg wash.

Bake at 180c Fan 45 minutes.

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