Photos of Chicken, Leek & Mushroom Pie Recipe
How To Make Chicken, Leek & Mushroom Pie
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 chicken breasts, diced
- 2 leeks, sliced
- 8 ounces mushrooms, sliced
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 400°F (200°C).
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In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned. Remove from the skillet and set aside.
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In the same skillet, add the leeks, mushrooms, and garlic. Cook until the vegetables are soft and golden.
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In a small bowl, whisk together the chicken broth, heavy cream, cornstarch, dried thyme, salt, and pepper. Pour the mixture into the skillet and bring to a simmer.
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Add the cooked chicken back into the skillet and stir to combine. Simmer for an additional 5 minutes until the sauce thickens.
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Transfer the chicken mixture to a 9-inch pie dish.
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Roll out the puff pastry and place it over the pie dish, trimming any excess pastry. Brush the pastry with the beaten egg.
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Bake in the preheated oven for 25-30 minutes, until the pastry is golden and crispy.
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Allow the pie to cool for a few minutes before serving.
Nutrition
- Calories : 410kcal
- Total Fat : 26g
- Saturated Fat : 12g
- Cholesterol : 136mg
- Sodium : 487mg
- Total Carbohydrates : 18g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 30g
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