How to make Chicken, leek and mushroom pie simple

Chicken, leek and mushroom pie - . Today I am sharing this Chicken, leek and mushroom pie! A quick and easy dinner that is ready in under 25 minutes! This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping. How to make a Chicken, Leek and Mushroom Pie. Fry up your chicken until browned, remove from the pan, then add your leeks, garlic and mushrooms That creamy chicken, leek and mushroom filling planted underneath a crispy golden layer of pastry 🤤. This Chicken, Leek and Mushroom Pie is an absolute British Classic! A creamy filling with a crispy puff pastry topping.

Better still, it couldn't be easier. How to Make Chicken, Leek, and Mushroom Pie. Wash the leek very well and slice it crosswise into thin disks.

You can cook Chicken, leek and mushroom pie with 11 Ingredients and 7 steps. See the following guide!

1. chicken breast 4-6, one per person.
2. 2 leeks.
3. 200 g button or baby mushrooms.
4. 1 bunch spring onions.
5. light puff pastry.
6. butter.
7. 300 g creme fraiche.
8. 1 chicken stock.
9. 2 teaspoons English mustard powder.
10. 1 teaspoon ground nutmeg.
11. salt and pepper seasoning.

Clean the mushrooms and slice them into pieces. Try this budget-friendly and delicious creamy chicken, leek, and mushroom pie that's perfect for your next comfort food binge. Remove the cooked chicken and strain the stock. Skim off most of the fat from the stock (you can cool it first, if you like, making it easier to lift the fat from the top).

1. Chop up the chicken breast into bitesize peices. melt the butter in a large frying pan (I normally use a wok). Once the butter has melted add the chicken and cook through..
2. While the chicken is cooking chop the leeks into medium chunks. Chop the mushrooms into small chunks and finely chop the spring onions..
3. Add all the vegetables and mushrooms to the chicken. cook for about two minutes..
4. Next, make up your stock cube and add the mustard powder, nutmeg and creme fraiche and stir. Once combined add to the chicken and vegetables and season..
5. Allow the mixture to reduce to a thick sauce (usually by about half). You can add cornflour to speed this up if you want..
6. Finally assemble your pie! layer the mixture into your pie dish until about 2 cm from the top of the dish. Then roll out, score your pastry and cover with an egg or milk wash. Then add the pastry to the top of the pie dish with the wash side up..
7. Bake for about 20 minutes or until the pastry is golden brown at 180C. I then usually serve this with potatoes. The pie is stuffed full of vegetables so I don't always bother to add extra to serve..

Our healthy, diabetes friendly, chicken leek and mushroom pie is packed full of delicious flavours that the whole family will love, great for lunch or dinner. This is the ultimate chicken, leek and mushroom pie. Packed full of flavour this dish is just what you want on a cold winter's night, diabetes. Chicken pot pie is the perfect comfort food during the winter weather. These little individual pots are easy to make and can be stored in the freezer.