Chicken, Leek & Mushroom Pie
This is the perfect recipe to use up that leftover chicken from your weekend roast using Jus-Rol pastry! A pie is also a great way to make meat go that little bit further when feeding the whole family. This recipe is so simple to make and it’s quick enough to be cooked-up mid-week. There’s no need to faff about with making your own pastry either as a sheet of Jus-Rol’s puff pastry fits perfectly on top, and with enough to create this impressive lattice effect too!
Recipe - SuperValu Online
Chicken, Leek & Mushroom Pie
00
Cook Time35 Minutes
Ingredients
40g butter
2 small leeks, sliced
100g button mushrooms, sliced
40g plain flour
300mls chicken stock
100mls milk
70g cheddars grated
1 teaspoon thyme, chopped
300g cooked chicken breast, chopped
1 x 320g Ready Rolled Puff Pastry
1 egg, beaten
Directions
Ingredients
- 40g butter
- 2 small leeks, sliced
- 100g button mushrooms, sliced
- 40g plain flour
- 300mls chicken stock
- 100mls milk
- 70g cheddars grated
- 1 teaspoon thyme, chopped
- 300g cooked chicken breast, chopped
- 1 x 320g Ready Rolled Puff Pastry
- 1 egg, beaten
Method
- Preheat the oven to 200ºC Fan.
- Melt the butter in a saucepan. Add the leeks and cook until soft. Add the mushrooms and cook for 4 minutes.
- Sprinkle in the flour, then blend in the stock and milk. Stir until thickened.
- Add the cheese, thyme and chicken. Spoon into a small ovenproof dish. Leave to cool.
- Unroll the pastry sheet and trim into a rectangle to fit the surface of the dish and place on top of the filling. Brush with beaten egg.
- Roll out the trimmings of the pastry and slice into thin strips and place over the top of the pastry to make a lattice effect. Brush with more egg.
- Bake in the oven for 35 minutes until golden and crisp.
0 minutes
Prep Time
35 minutes
Cook Time
0
Servings
Recipe
Ingredients
- 40g butter
- 2 small leeks, sliced
- 100g button mushrooms, sliced
- 40g plain flour
- 300mls chicken stock
- 100mls milk
- 70g cheddars grated
- 1 teaspoon thyme, chopped
- 300g cooked chicken breast, chopped
- 1 x 320g Ready Rolled Puff Pastry
- 1 egg, beaten
Method
- Preheat the oven to 200ºC Fan.
- Melt the butter in a saucepan. Add the leeks and cook until soft. Add the mushrooms and cook for 4 minutes.
- Sprinkle in the flour, then blend in the stock and milk. Stir until thickened.
- Add the cheese, thyme and chicken. Spoon into a small ovenproof dish. Leave to cool.
- Unroll the pastry sheet and trim into a rectangle to fit the surface of the dish and place on top of the filling. Brush with beaten egg.
- Roll out the trimmings of the pastry and slice into thin strips and place over the top of the pastry to make a lattice effect. Brush with more egg.
- Bake in the oven for 35 minutes until golden and crisp.
