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Chicken, Leek and Mushroom Pie


  • Author: Recipe Winners
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 individual pies or 1 large pie

Ingredients

chicken filling

  • 4 cups of cooked, poached chicken thighs, cut into bite sized pieces
  • 1/2 cup dried porcini mushrooms, rehydrated and sliced
  • 2 large Swiss brown mushrooms or 12 button mushrooms
  • 1 cup each of chopped celery, carrot and leek
  • 1 1/2 teaspoons dried tarragon
  • 75 gms plain flour ( all purpose)
  • 75 gms butter for thickening the stock
  • 100gm (4 ounces) extra butter for sauteeing vegetables and mushrooms
  • 750ml (1 1/2 pints) chicken stock
  • 1 teaspoon chicken stock powder
  • 2 tablespoons vegetable oil
  • 1 egg lightly beaten for brushing tops of pie

sour cream pastry

  • 4 cups plain (all purpose) flour
  • 450g (1 pound) chilled, cubed salted butter
  • 1 cup full fat sour cream

Note: this quantity of pastry is to make 6 x 10cm (4 inch) individual springform tins, halve the quantity if making one 20cm (8 inch) tin


Instructions

chicken filling

  • in a large pan over medium heat add oil and butter and allow to melt
  • add carrot, celery and leek and saute until softened (not browned), then  remove vegetables from pan
  • add fresh mushrooms and several tblsp of butter to pan, and saute till softened
  • season with salt and pepper
  • melt butter in a saucepan over medium heat and add flour stirring till flour is blended (1 minute)
  • add stock gradually whisking  until smooth
  • season with salt and pepper
  • whisk in stock powder and tarragon 
  • reduce heat to low and gently simmer for 3-4 minutes, whisking occasionally
  • in a large bowl combine chicken, porcini, carrot, celery, leek, mushrooms and thickened stock 
  • mix and taste for seasoning
  • roll and cut pastry to fit tins and leave some pastry overhanging on the base, fill with chicken mixture
  •  paint overhanging edge pastry on the base with beaten egg yolk
  • place pastry lid on and crimp the bottom pastry to the lid, trim excess pastry away
  •  brush pastry  with beaten egg yolk
  • preheat oven to 180c (355f) and place pies on middle shelf 
  • bake for approximately 45 minutes or until golden
  • serve and enjoy!

sour cream pastry

  • place flour and cubed butter in food processor
  • pulse till butter resembles coarse breadcrumbs
  • add sour cream and continue to pulse until mixture just starts to come together
  • turn out onto a bench
  • shape dough into a round flat disc
  • wrap dough in plastic film and refrigerate for 20 minutes – see notes
  • lightly flour bench for rolling
  • line tart/ pie tin with pastry and add filling
  • bake at 180c – 350f until cooked

  • Category: tarts and pies
  • Method: baking
  • Cuisine: Australian

Keywords: chicken, leek and mushroom pie