Today I have my own cookery offering for you. Now I’m no Delia or Nigella but when I do get time (which is very rare) I really do enjoy spending time in the kitchen, when I’m not in a rush I actually find it very therapeutic! When I had a normal 9-5 I would love nothing more than spending all day cooking up a storm in the kitchen and having friends round for dinner. I guess you could call me a feeder! But then I love eating as well!
As it’s Easter this weekend I thought I would give you another option for something tasty over the Easter weekend, after all it don’t just have to be about the roast. This Pie is a good alternative if you are looking for something super tasty, a bit less fuss than a roast but still packed with loads of flavour. Nik and I have made this a couple of times over the past week or so, as we just love it so much!
Chicken, Leek and Mushroom Pie
Ingredients: (serves 4-6 people)
- 250g chicken legs/thigh/breast cut into large chunks
- 2 medium leeks washed and diced
- 100g cooked gammon or some thick bacon fried and chopped
- Tub of chestnut mushrooms cut into quarters
- Spring of fresh thyme and rosemary
- 1/2 pint of good quality chicken stock
- 50ml white wine
- 25g butter
- 25g flour
- 10g grated parmesan
- 20g grated mature cheddar
- 25ml double cream
- 1 tbsp of grain mustard
- 250g puff pastry for topping
STEP 1) Melt the Butter in a thick bottom pan on a low heat, stir in the flour until all the butter is soaked up. Gradually add the warmed chicken stock a little at a time so as not to have any lumps. Once all the stock has been mixed in, turn down the heat and allow to cook for 15-20 minutes, stirring occasionally. If it starts t get to thick add a little more stock.
STEP 2) Add the double cream and cheese. Remove from the heat and allow to cool
- I actually used double the mixture for this as we preferred the pie with extra sauce
STEP 3) Preheat a large frying pan with a drizzle of olive oil, add the leeks, rosemary and thyme and cook for 2-3 minutes, then add the mushrooms and wine and cook for a further few minutes. remove from the heat and allow to cool slightly. (The mixture should be moist not wet)
STEP 4) Mix the sauce, mustard, chicken and gammon ham together in a bowl (adding a little sauce at a time so as not t be to wet)
STEP 5) Season and place into a pie dish
STEP 6) Roll out the puff pastry to 1 cm thickness, place into the fridge to rest. Remove after 15-20 minutes, egg wash the edges of the pie dish and place the puff pastry on top, cut away any excess pastry from the edge and egg wash the top of the pie. One the egg has set repeat this process so you have a double egg wash on top
STEP 7) Place into a preheated oven (200C/Gas 6) for 25-30 minutes, until the pasty is golden brown and the centre is hot.
STEP 8) Serve with smooth creamy cheesy mashed potatoes and a veg of your choice
So there you go a super tasty Chicken, Leek and Mushroom Pie. We served it with loads of creamy mash and a mixture of veg. If you double up on the sauce mixture it won’t need a gravy!
Let me know how you get on