Family Favourite Chicken, leek & mushroom pie
Photography by Semla Studio.
BROUGHT TO YOU BY The Good Oil
There’s something special about a homemade chicken, leek and mushroom pie.
Serves: 4 - 6
INGREDIENTS
3 tbsp The Good Oil extra virgin rapeseed oil (plus extra if needed)
750g boneless skinless chicken breasts, cut into bite-sized pieces
2 large leeks, trimmed and sliced
400g button mushrooms, sliced
2 tbsp plain flour
1½ cups milk
1 tbsp wholegrain mustard
1 tsp fresh thyme leaves (or ½ tsp dried)
1 cup tasty cheese, grated
Salt and pepper, to taste
2 sheets puff pastry, thawed
1 egg, lightly beaten (for egg wash)
1 tsp sesame seeds (optional)
Golden pastry, creamy sauce and all the right flavours in every bite. It all begins in the pan, where The Good Oil Extra Virgin Rapeseed Oil helps the chicken and vegetables cook to a beautiful golden finish, adding depth to the rich, savoury filling beneath a crisp, rustic puff pastry top. Cold pressed from New Zealand–grown high oleic rapeseed, The Good Oil is the kind of oil that makes everyday home cooking taste that little bit better.
METHOD
Preheat the oven to 200°C. Heat 1 tbsp oil in a frying pan over medium-high heat. Add the leeks and cook until soft and lightly browned. Season with salt and pepper, then transfer to a bowl.
In the same pan, add another drizzle of oil and cook the chicken until golden and just cooked through. Season with salt and pepper, then add to the leeks.
Add a little more oil if needed, then sauté the mushrooms over medium-high heat until browned and any moisture has evaporated (about 5 minutes). Reduce the heat to medium, then sprinkle the flour over the mushrooms and stir well to coat. Cook for a minute to form a roux, then gradually pour in the milk, stirring constantly until a smooth sauce forms.
Stir in the mustard, thyme, and season generously with salt and pepper. Return the chicken and leeks to the pan and mix everything together. Simmer for a couple of minutes until thickened slightly. Turn off the heat and stir through the cheese.
Transfer the mixture to a round pie dish (roughly 30cm diameter). Cut the puff pastry into rustic rectangles or strips and layer them over the top in a loose patchwork-style crust. Brush the pastry with egg wash and bake for 30-35 minutes, or until the pastry is golden and crisp and the filling is bubbling at the edges.
Let stand for 5 minutes before serving. Delicious with a side of seasonal greens.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.