There’s nothing better than a home cooked meal and this chicken, leek and mushroom pie is one of my all time favourites. Comforting, rich and deliciously creamy, it’s easy to make and goes perfectly with some mashed potato and steamed veggies when you’ve got friends or family round for dinner. I make the pie filling in the slow cooker so it can be done ahead of time, resulting in extremely tender, ‘melt in your mouth’ chicken; then all you need to do is whack it between two sheets of puff pastry and Viola!
My girls love this meal (picking out the mushrooms of course) and having leftover chicken pie in the fridge the next day is one of life’s simple pleasures. I grew up with Mum making chicken pie all the time and although our versions are vastly different, it still reminds me of my childhood and many happy dinners sitting round the kitchen table at home.
I like the addition of the bacon and feel that chicken thigh fillets tend to lend themselves to slow cooking better than chicken breast. Unlike my girls, I love mushrooms in everything and the teaspoon of Dijon mustard gives it a little flavour kick. I won’t be offended if you smother it in tomato sauce either. What’s a pie without sauce anyway?
So if you’ve never made a pie from scratch before – make this your first. You won’t be disappointed. Easy, honest, home cooking at it’s best.
slow cooked chicken + leek + mushroom pie
You will need a slow cooker for this recipe.
1 x kilo of chicken thigh fillets, cut in to cubes, excess fat removed
1 x brown onion, finely chopped
2 x garlic cloves, crushed
2 x rashers of bacon, finely chopped
1 x stick of celery, finely chopped
1 x leek, finely sliced
8 x button mushrooms, finely sliced
A couple of dashes of olive oil
2 x tablespoons of plain flour
Salt and freshly cracked pepper
1 x teaspoon of Dijon mustard
1 x cup of chicken stock
160ml of thickened cream
A light sprinkling of dried thyme
2 x sheets of frozen puff pastry sheets
1 x egg, beaten (to wash over the pastry)
Mashed potato and steamed veggies, to serve
- Add the chicken pieces to a plastic bag and spoon in a tablespoon of flour, seasoning well with salt and pepper. Shake to coat the chicken.
- In a non stick fry pan, add a dash of olive oil and working in batches, fry the chicken until browned. Reserve in to the slow cooker.
- Adding a dash more olive oil to the same fry pan, sauté the onion, garlic, bacon, celery and leek until slightly softened. Add the mushrooms and continue to cook for another couple of minutes.
- Now sprinkle over the dried thyme and one tablespoon of flour and continue to cook. Pour in the chicken stock and bring to the boil. Stir through the mustard and cream.
- Pour this mixture in to the slow cooker, combining with the chicken. Cook on high for 4 hours or until the chicken is extremely tender. (NB: Make sure you mix every now and then to avoid the mixture catching on the bottom. Add a dash more water if it needs it).
- Taste the mixture for seasoning, adding more salt and pepper if needed. Let it cool slightly.
- Preheat the oven to 220℃.
- In a round pie dish, grease with a little butter and add one of the pastry sheets, pressing it down slightly so that it fits in to the dish, hanging over the edges a little bit.
- Pour in the chicken mixture and add the second piece of puff pastry, placing it on a diagonal so that the two sheets of pastry create a star shape.
- Prick the top of the pie using a fork and using a pastry brush – give the top a good wash with the beaten egg (this helps the pastry become lovely and shiny when cooked).
- Place in a very hot oven (220℃) for the first 10 minutes and then back the heat off to 180℃ and cook for another 20-30 minutes or until nicely golden.
- Serve with the mashed potato and steamed veggies.
- By all means, go ahead and blind bake the pastry first. Mum was mortified when I told her that lately I’ve been skipping this step. My mother in law, Nee doesn’t blind bake the puff pastry when making her delicious best curried beef pie so I’ve also stopped bothering.
- Make individual pies instead of the family size one if you like.
If you make this chicken + mushroom + leek pie, please leave your comments below. xx