Chicken Leek and Mushroom Pies

"Delicious individual pies with a filling that can be made ahead of time and refrigerated."
 
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Ready In:
45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
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