Home > Cooking > Chicken and Mushroom Leek Pie

Chicken and Mushroom Leek Pie

October 24, 2014

Basically just one of my favourite dishes, chicken in tarragon cream sauce but with a puff pastry lid. Would have preferred shortcrust pastry as it’s stodgier.

Sweat some onions, leek and garlic in butter, avoid colour in the leek. Add pieces of chicken breast and after a while some button mushrooms. Bit of pepper, bit of thyme, a teaspoon of Dijon mustard. Then some flour and after a while a chicken stockpot and enough water (a splash of white wine or blonde beer) to make a sauce. Keep cooking to reduce a bit. Add cream, nutmeg, a bay leaf or two and tarragon, keep cooking gently to reduce the sauce and thicken it. Should end up with something like this:

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Pour it all into a casserole dish after picking out the bay leaves, like thus:

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Cover with pastry, make a couple of holes for steam to escape and egg wash it:

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Put it into an oven for 30 minutes or so until golden brown, 200°C:

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Enjoy the crappy photo!

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Categories: Cooking