Chicken, Leek and Mushroom Pies
Beat the Winter chill with these delicious Chicken, Leek and Mushroom pies. This recipe is suitable for freezing and the pies can be cooked from frozen. Find this recipe online at beckettsfarm.co.uk and don’t forget to tag @beckettsfarm in your creations.
Ready in 1 hour 20 minutes Serves 6 people
Skinless chicken thigh fillets 6, cut into chunks
Leeks 3 large, sliced
Chestnut mushrooms 20, halved
Plain flour 100g, plus more for dusting
Dijon mustard 1 heaped tbsp
Puff pastry 400g
Heat 1 tbsp of oil in a frying pan and fry the chicken pieces in two batches until lightly golden. Place the chicken to one side, and add the leeks and mushrooms to the pan. Fry for 5-10 minutes until the leek is tender and remove from the heat.
Heat the oven to 200C/fan 180C/gas 6. Melt the butter in a large pan, sprinkle in the flour and stir on a low heat until smooth. Add the milk, a splash at a time, continually stirring until all the milk has been added. Simmer for 5 minutes to make a smooth, thick, white sauce. Stir in the mustard.
Add the chicken, leeks and mushrooms with lots of seasoning to the sauce, then spoon into 6 ovenproof individual pie dishes and leave to cool. Roll the pastry out (to the thickness of a pound coin) on a lightly floured work surface. Cut out 6 circles to top the pies, and press onto the top of the pies transfer to a baking tray.
Cook for 30 minutes or until the pastry is lightly golden brown and crisp. Leave to cool slightly, and serve.