This is a simple recipe on how to make a chicken pie. This traditional chicken leek and mushroom pie is a heartwarming dish that pairs perfectly with fresh green vegetables This is an old-fashioned pie thats perfect for Sunday lunch.
Light Chicken Leek And Mushroom Pot Pies Recipe Food Recipes Chicken Leek Pie Chicken Mushroom Pie
Peel the potatoes and cut into approximately ¾ dice.
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Chicken leek and mushroom pie. Preheat the oven to 200ºC fan 180C gas 6. 2 Stir in the. Tender chicken loads of veggies combined in a flavoursome stock all put into a tender buttery pastry baked till.
Rug up for the colder months and tuck into creamy decadent sensational flavours packed into a cute little dish topped with flaky pastry. Add the pre-cut chicken and cook for 4-5 minutes. Chicken leek and mushroom pie has to be an all round favourite.
A Chicken Leek and Mushroom Pie is a British classic but I like to top mine with some filo pastry. 2 Next slice the leeks and fry in butter for 5 minutes with salt and pepper until softened. Put a glug of olive oil and the butter into a large deep pan over a medium heat.
I use a little butter nutmeg and chicken stock to create the sauce and cook the chicken with leeks onions and mushrooms. Shred into large chunks using two forks. Cut the chicken breast into approximately ½ cubes.
First poach the chicken breasts in stock for 15 minutes and allow to cool. Heat the oil in a large pan add the garlic and leeks and cook gently for 5 minutes. Preheat the oven to 350 degrees.
Wash the leek very well and slice it crosswise into thin disks. And because the filo topping keeps its shape well leftovers can be left in the fridge for the next day. Cook in boiling water for 5 minutes.
Drain and set aside. How to Make Chicken Leek and Mushroom Pie. Serves 6 75g 2½oz butter.
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