Chicken, leek, mushroom and wine pie

Posted: January 21, 2012 in Chicken, Pies
Tags: , , , , , ,


I had planned to make this meal on Friday night. However the gods were against me so we ended up having fish and chips. After having all the ingredients ready to cook, I realised that the stove top was out of gas. So I plugged in the electric frypan only to find that sugar ants had taken up residence in the temperature controller and had decided to vacate when their bottoms started to heat. I then unplugged the controller and threw it in water. I declared the war had been lost on dinner and retired to the couch. It was definitely a Friday!

Saturday night with a functioning stove top, I was in business. A family pie that serves six large slices with veggies, was on the menu. I decided on it after picking up a very large fresh leek from Rusty’s market on Friday. Chicken and leek is like a match made in heaven. I always like to keep a few pies in the freezer for lunches. Although we haven’t had any for a while. Home made Pies are a great alternative to sandwiches or saladas and salad on a wet cooler day. This always makes the short list as does garlic Thai prawn. Some of which I will have to make soon and fill up our deep freeze. If you don’t feel like making a large family pie, make some smaller individual serves. The filling will probably make 18-24 pies, but you will need more pastry. This recipe is so versatile I often chop and change it to suit my food craving of the day. Do you have a favorite pie? If so what is it?

Chicken, Leek, Mushroom and Wine Pie

Recipe By: Me
Serving Size: 6
Main Ingredient: Chicken
Categories: Pie, Main Dish

-= Ingredients =-
1kg chicken thighs, diced
2 tbs olive oil
100 g unsalted butter
2 onions roughly chopped
2 leeks ; (white part only) sliced 1cm thick
4-5 large mushrooms, sliced
1 1/2 tbs honey wholegrain mustard
1 ½ tablespoons plain four
400 ml milk
125 ml white wine
1 tablespoon tarragon, chopped
1 sheet frozen puff pastry
1 sheet frozen short crust pastry
1 egg, beaten with 1 tbs milk
Sesame ; seeds to garnish
Mixed ; salad leaves to serve

-= Instructions =-
Preheat the oven to 220’C. Grease the base of a 30cm round pie dish. Roll out shortcrust pastry to fit the base of your pie dish. Add rice or pastry weights and bake for 8-10 minutes. Remove pastry weights and bake until just golden about another 5 minutes. Remove from oven to cool.

Add half the oil to a fry pan and cook half of the chicken until it is brown. Remove from pan and add the remaining oil and cook the chicken. Remove all chicken from the pan. Add butter to the pan over medium heat and when melted add onion and leek. Once onion is translucent add the flour. Turn the heat down and stir to form a paste. Gradually add the milk and wine, stirring to thicken the paste, once it thickens add more, gradually to form a sauce. If sauce is too thick add a bit more milk. Add the honey mustard and sliced mushrooms, cook on very low heat until softened. Add the chicken to the sauce and stir to combine.

Spoon filling into your pie dish. Brush rims of dishes with some egg, then press down rolled puff pastry lid to seal. Cut slits in tops. Brush with remaining egg and garnish with sesame seeds.

Bake for 15-20 minutes until pastry is puffed and golden. Serve with mashed potato and veggies or salad.

  1. Heather says:

    My favorite is Garlic Prawn Pie. If that is on the choice list, I can never go past that.

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  4. This is delicious. Mm, the flavours blend well together. I made one slight change by making my own short crust pastry.

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