Om-Nom: Chick, Leek and Mushroom Pie

It's Pie Day!

Carrying on with the one pot (almost) theme, I baked a pie - Chicken, Leek and Mushroom pie to be exact and it was well tasty.

I screwed up the pastry a little though as I’d forgotten to turn on the oven until I'd already laid the pastry on top of the dish, so the remnants of the heat had dropped the pastry somewhat, meaning it didn’t rise anywhere near as much as it should have but hey ho.

So whats in the pie then you ask….

1 red onion

1 or 2 carrots - diced

1 large leek

2 large chickenbreasts - free range of course

1 Pack of white mushrooms - sliced (I sliced them, I'm not that lazy I bought them pre-sliced)

1 chicken stock cube - Kallo Organic - it's the shizzle - added to half a pint of boiling water

Fresh Thyme

1 glass of white wine (I only had rose Pinot Grigio to hand)

1 or 2 cloves of garlic

1 beaten egg for basting

1 small pot of cream
1 pack of pre-rolled puff pastry

Recipe (just about)

Cut up the chicken into bite size pieces, and fry in a pan big enough to eventually hold all the pie mix. Once it's sealed, add the chopped carrot and cook for a few more minutes.

Now add the onion, garlic, leek and mushrooms. Season with salt and pepper, cook for five or ten minutes. Put a lid on if you have one to soften the vegetables quicker.

Add the glass of wine, and cook that for a while until it's mostly gone, then add the hot stock to the pan (you should have made this using the stock cube and half a pint of boiling water in a jug)

Let the stock reduce a little, then add the pot of cream, and keep that cooking. If it's boiling too hard, it will start to curdle, so either simmer it gently, or stay nearby stirring which will stop it curdling.

Once it's reduced enough (it should be reduced more than in my photo, but that's only because I added too much stock and I was too hungry to let it reduce any further!) fill your pie dish with the mixture and then put it in a sink of water (not enough water that it goes over the edge and fills the pie dish with water). This will cool down the pie mix so it doesn't make the pastry go gloopy when you cover the pie.

Once cooled enough (just give it 5/10mins) then open up the pastry, unroll it and cover the pie. You then want to crimp the pastry all around the dish to create a seal. Then go around the edges with a knife, and chop off the excess pastry. If you have enough left over make some cheese straws as they rock! Glaze the pastry with beaten egg, then cover with cheese and stick in the over for 20minutes. Simples!