Chicken Leek and Mushroom Pies

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Total Time
45mins
Prep
15 mins
Cook
30 mins

Delicious individual pies with a filling that can be made ahead of time and refrigerated.

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Ingredients

Nutrition

Directions

  1. Preheat the oven to 220oC.
  2. In a large frying pan heat the olive oil and butter.
  3. Stir in the leek and cook over a medium heat for 3-4 minutes until soft.
  4. Add the mushrooms and garlic and continue to cook for a further 3 minutes.
  5. Pour in the wine and allow to reduce.
  6. Add the stock and cream, simmer gently until slightly thickened.
  7. Mix together cornflour with 2 tbsp water add to pan and stir until thickened.
  8. Stir through chicken and chives, remove from heat and season to taste.
  9. Set aside to cool.
  10. Fill 4 x 1 1/2 cup capacity ramekins to within 1 cm from the top.
  11. Cut out pastry circles a little larger than the ramekins and press over filling.
  12. Make a 1/2cm hole in the centre to allow steam to escape.
  13. Place in the oven and cook for 20 minutes or until pastry is golden brown.
Most Helpful

5 5

We made these a little different from the recipe but the base flavour from this recipe is excellent. We used 2 large leeks, added 12 asparagus spears (chopped in 0.5cm pieces) and used a vegetarian chicken stock. We put chopped BBQ chicken breast in two of the four pies, so we got 2 Vegetarian pies and 2 Chicken pies.