How to Make a Tasty Chicken, Leek & Mushroom Pie

This chicken pie is quick to make and is the perfect pie to make for a weekend dinner

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How to Make a Tasty Chicken, Leek & Mushroom Pie Recipe
20 Steps
Ingredients
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1
Gather ingredients

Gather ingredients

2
Chop leeks

Chop leeks

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3
Slice mushrooms

Slice mushrooms

4
Fry leeks gently in butter for 10 mins or until soft

Fry leeks gently in butter for 10 mins or until soft

5
Mix the flour with a little of the milk to make a smooth paste

Mix the flour with a little of the milk to make a smooth paste

6
When the leeks are soft at the paste to the pan and increase the heat

When the leeks are soft at the paste to the pan and increase the heat

7
Add the rest of the milk and the chicken stock. Simmer for two minutes

Add the rest of the milk and the chicken stock. Simmer for two minutes

8
Add the mustard and chopped tarragon

Add the mustard and chopped tarragon

9
Add the mushrooms and simmer again for 2 minutes

Add the mushrooms and simmer again for 2 minutes

10
Add the cooked chicken and remove from the heat

Add the cooked chicken and remove from the heat

11
Add the grated cheese

Add the grated cheese

12
Put the mix into a 2 pint pie dish

Put the mix into a 2 pint pie dish

13
Roll out the pastry so it's just larger than the top of the pie dish

Roll out the pastry so it's just larger than the top of the pie dish

14
Brush the edges of the dish with water

Brush the edges of the dish with water

15
Cut strips from the pastry and press them to the wet edges of the pie dish

Cut strips from the pastry and press them to the wet edges of the pie dish

16
Cut out a circle of pastry for the top of the pie

Cut out a circle of pastry for the top of the pie

17
Add the pastry circle to the top of the pie dish and press/crimp the edges. Use any left over pastry to make leaf shapes and add these to the pie top. Use a small knife to make a hole in the centre

Add the pastry circle to the top of the pie dish and press/crimp the edges. Use any left over pastry to make leaf shapes and add these to the pie top. Use a small knife to make a hole in the centre

18
Cook in the oven at 180 degrees centigrade for 35 minutes

Cook in the oven at 180 degrees centigrade for 35 minutes

19
Whatever isn't used can be frozen!! There's only two of us so this makes enough for 2 big meals

Whatever isn't used can be frozen!! There's only two of us so this makes enough for 2 big meals

20
Served up with rosemary potatoes and curly kale.   Enjoy!!

Served up with rosemary potatoes and curly kale. Enjoy!!

Ingredients

500 Grams Cooked chicken 
250 Grams Chestnut mushrooms 
2 Leeks 
1 Teaspoon Dijon mustard 
50 Grams Plain flour 
300 Milliliters Milk 
300 Milliliters Chicken stock 
1 Tablespoon Chopped tarragon 
50 Grams Grated cheddar cheese 
1 Packet of puff pastry 
1 Beaten egg 
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