Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup. Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. ; Top and tail the leeks and slice them lengthwise, then slice them thinly across the leek, into semi-circles (image 2). 2 people. Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, … Slowly add the poaching liquid, stirring until you have a thick sauce. Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Makes enough filling for 6 individual pies, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Lift from the liquid and leave to cool. https://www.annabel-langbein.com/recipes/leek--mushroom-chicken-pot-pie/80 https://www.greatbritishchefs.com/recipes/chicken-leek-mushroom-pie-recipe Bring the chicken to the boil, then turn down and simmer for 15 mins. Heat oven to 220C/200C fan/gas 7. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Drain the poaching liquid through a sieve into a large jug – you need 650ml to make the sauce for your pie. Put them into a bowl with the soy sauce and cornflour, and give it a good mix. Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Ingredients For the Crust: 2 cups/200 grams plain flour or all-purpose flour (see tip below) Pinch of salt 4 ounces/110 grams butter (cubed or an equal mix of butter and lard) 2 to 3 tablespoons water (very cold) For the Filling: 3 tablespoons vegetable or olive oil 12 ounces/350 grams Recipe from Good Food magazine, March 2017. Some of the filling will have bubbled up through the steam hole. Recipe from Good Food magazine, October 2019. Add the flour and stir to coat the vegetables. Scatter over the flour and stir to make a paste and continue to cook for 2 mins. New! Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon … Can be made up to two days ahead. Have a bottle of tomato ketchup on hand to serve, if you like – and be careful, the pie will be hot. A pot pie for two is the perfect way to use up leftover roast chicken. Good Food DealReceive a free Graze box delivered straight to your door. Meanwhile, heat the butter in a saucepan over a low-medium heat. Leave to cool, then pop in the fridge to chill. 55 mins. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. This Skillet Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it – I feel you get a far better pie this way. Good Food DealReceive a free Graze box delivered straight to your door. Leave to marinade while you prepare the leeks and mushrooms (image 1). Sam Richards. John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Make a veg-packed pie filling with a swirl of cream, a dash of Dijon mustard and a pinch of fragrant thyme, then stir in shredded cooked chicken and top the lot off with a buttery shortcrust pastry lid Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like. Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Brush the top with milk and cut a steam hole in the middle. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly. New! Start off by cutting chicken breasts into bite-size pieces. 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