Chicken, Leek and Mushroom Pie with Sour Cream Pastry

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Chicken, leek and mushroom pie is a traditional, old-fashioned pie and always been a favourite of mine. This recipe is delicious, creamy and flavoursome, and wrapped in Maggie Beer’s sour cream pastry which is a perfect buttery accompaniment to the rich filling.

Makes 4 small pies

What you need

Chicken filling
1 tablespoon olive oil
4 chicken thigh fillets
1 tablespoon butter
1 leek, white part only, chopped
2 cloves garlic, minced
250g sliced mushrooms
100g diced bacon
1 cup chicken stock
2 tablespoons sour cream
1 teaspoon mustard
1/2 teaspoon thyme
squeeze of lemon juice

Sour cream pastry
2 cups plain flour
200g chilled butter, cubed
125ml sour cream

1 egg for egg wash

What to do

For the pastry, combined the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the sour cream and pulse until the mixture forms a ball. Wrap in cling film and refrigerate for 20 minutes.

For the filling, heat the olive oil in a large deep pan and fry chicken until golden brown all over. Transfer to a bowl. Add butter to the pan and fry garlic, leek, bacon and mushrooms for about 5 minutes or until tender. Return chicken to the pan. Add the stock, sour cream, mustard, thyme and a squeeze of lemon juice. Simmer for 5 minutes until the sauce thickens. Remove from heat and season with salt and pepper.

Take pastry out of the fridge and roll out to 3 – 4cm thickness. Cut pastry circles and fit into pie tins, leaving a 1cm overlap around the edge. Brush the inside with a beaten egg and place back into fridge for 15 minutes for the pastry to rest again, and for the egg wash to firm up. This will prevent the pastry from shrinking when baking, and the egg wash will prevent the bottom of the pies getting too soggy.

Preheat the oven to 200°C fan forced.

With the remaining pastry, cut 4 circles to fit the pie tops. Fill the pastry tins with the chicken filling and place pastry circle on top. Fold the pastry edge over onto the pastry circle tops, and crimp together to seal the pastry. Brush with egg wash and cut a small cross in the top to let the steam out.

Bake for 30 minutes or until the pastry is golden brown.

Then tuck in!

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1 Comment

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