Chicken, leek and mushroom pie

This is a real favourite in our house. This is a recipe for four people and I usually serve it with some Dijon Mustard Mash. The Tarragon gives it a lovely flavour but I’ve used thyme in the past and that works too.


Two chicken breasts… free range if you can

A small tray of mushrooms… if you want to push the boat out, the chestnut variety work really well

A large leek… cleaned like this


Plain flour


Dried Tarragon

Salt and Pepper

Shortcrust pastry… ready made is fine, it’s what I use.


Preheat an oven to 180 degrees.

Dice the chicken breasts and leek and fry them gently in a large frying pan.

When the chicken is cooked through and the leek is softened, dice and add the mushrooms, then sprinkle a good teaspoon and a half of tarragon, season with salt and black pepper and stir the seasoning into the mixture. Allow the mushrooms to soften over a low heat.

Make a white sauce… dead easy honest.

Melt 50 grammes of butter over a low heat and when it is melted add some sifted flour, enough to thicken the butter. Cook the roux out (technical term) for five minutes, stirring all the time until you have yellow wallpaper paste. Add more flour if needed.

Add milk slowly into the roux, stirring again. I use about two to three cups. You’ll see the mix starting to thicken. If you have lumps left, just give the mixture a whisk.

Find your self a nice, shallow pie dish and add the chicken, leek and mushroom mix. Then pour the white sauce over the top.

Lay a sheet of pastry over the top of the dish, ensuring the edges are sealed and then prick a hole in the middle. Brush the pastry with milk and bake it for 25 minutes or until the pastry crust is golden brown.

Serve with mashed spuds or steamed vegetables and enjoy.

Vegetarian Option

Instead of the chicken, you can use more leeks and more mushrooms, the tarragon flavour works just as well.


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