Serves 14
55 min
Chicken, Leek & Mushroom Pies
Recipe GLPR666ba4e3a73f7f
Tender chicken thighs combined with sweet leeks and earthy mushrooms in a rich, creamy filling, encased in golden pastry. This French-inspired pie features a velvety sauce made with white wine, chicken stock, and double cream, finished with fresh lemon juice. The filling can be prepared ahead and refrigerated for up to two days, making it perfect for entertaining. Simply assemble with pastry and bake until the crust is golden brown.
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Ingredients
50g butter
3 leeks, washed and finely sliced
1 sprig fresh thyme
100g button mushrooms, sliced
20g dried porcini mushrooms, roughly crumbled
6 skinless, boneless chicken thighs, cut into chunks
30g all-purpose flour
Splash of dry white wine (optional)
300ml chicken stock
100ml double cream
½ lemon, juiced
1 batch pie pastry (store-bought or homemade)
Directions
Melt the butter in a large shallow pan over medium heat. Add the sliced leeks and thyme sprig, then gently cook for about 8 minutes, stirring occasionally, until the leeks are soft and translucent.
Stir in both the fresh button mushrooms and the crumbled dried porcini mushrooms. Continue cooking for 5 minutes until the mushrooms have released their liquid and begun to soften.
Increase the heat to medium-high and add the chicken chunks. Stir continuously for 5-7 minutes until the chicken pieces are golden brown on the outside.
Sprinkle the flour over the chicken and vegetable mixture, then stir well to coat everything and form a thick paste. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
If using wine, add a splash and stir for 1 minute to allow it to sizzle and reduce slightly. Pour in the chicken stock and double cream, then add the lemon juice and season with salt and pepper to taste.
Reduce the heat to low-medium and gently simmer for 10 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should thicken slightly.
Remove from heat and allow the filling to cool to room temperature. Transfer to a covered container and refrigerate for at least 1 hour or up to 2 days before assembling the pies.
Divide the chilled filling between pie dishes or molds. Top with pie pastry, trim and seal the edges, then decorate with pastry trimmings if desired. Bake according to your pastry recipe instructions until the crust is golden brown.
