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Leek & Mushroom Chicken Pot Pie
3 tbsp butter 2 large leeks, white part only, washed and sliced 400g button mushrooms, sliced ½ tsp each finely chopped fresh rosemary and thyme leaves 1½ cups chicken stock 3 tbsp cornflour 1 cup milk salt and ground black pepper 800g-1kg boneless chicken thighs or other boneless chicken, visible fat removed, flesh cut into 2-3cm pieces Pot pie topping: 1½ cups flour 2 tsp baking powder ½ tsp salt a pinch of pepper 2 tsp chopped rosemary or ¼ cup grated parmesan (optional) ½ cup milk 2 tbsp flavourless oil, eg grapeseed or use bought flaky pastry
© Annabel Langbein Media
Pot pie topping:
Melt butter in a large pot and cook leeks and mushrooms over a gentle heat for about 10 minutes, until softened but not brown. Add herbs and stock and bring to a simmer. Mix cornflour to a smooth paste with a little of the milk. Add to pan with remaining milk and stir over heat until lightly thickened. Season generously. Sauce can be prepared ahead to this point and chilled. About an hour before serving mix chicken through sauce and place in a pie dish.
To make the topping, mix flour, baking powder, salt and pepper and optional rosemary or parmesan. Make a well in the centre and pour in milk and oil. Use a knife to mix to a soft dough. Roll out on a lightly floured board to fit pie case.
Cover pie with rolled out topping, pressing firmly to seal edges. Cut a couple of notches in the top to allow steam to escape. Bake at 200°C for 20 minutes, then reduce heat to 180ºC and cook 20-25 minutes until golden.
Cook's note: If preferred, individual pastry cut-outs can be cooked on top of the pie. This dough can also be used as a base for crusty savoury pies baked on an oven tray – topped with onions, bacon and cheese, or other pizza toppings of your choice. Bake at 200°C for about 30 minutes until golden.