Chicken and Mushroom Pie
- 1 tbsp olive oil
- 1 leek, shredded
- ½ tsp fennel seeds
- 450g chicken breast or thigh, cut into bite sized pieces
- 250g chestnut mushrooms, sliced
- 1 tbsp plain flour
- 300ml vegetable or chicken stock
- ½ tsp sea salt and ¼ tsp black pepper
- 2 tbsp crème fraiche
- 1 sheet of ready rolled puff pastry & 1 beaten egg as an egg wash
Serving suggestion - not included in given calorie figure per serving
- Steamed vegetables your choice and/or
- Boiled new potatoes
How to Make It
Preheat the oven to 200°C/Gas Mark 6 and grease a medium pie dish.
Heat the oil in a saucepan and add the leeks and fennel seeds. Stir over a medium heat for 4-5 minutes to soften.
Add the chicken to the pan and turn up the heat. Brown the pieces all over.
Add the mushrooms to the pan and continue to cook until the water has evaporated from the mushrooms.
Stir the flour into the saucepan and cook for a further 1 minute before gradually adding the stock, salt and pepper.
Simmer for 5-6 minutes until thickened and then stir in the crème fraiche.
Tip the pie mix into the prepared pie dish. Cool a little.
Using egg wash, brush around the edges of the pie dish to create a seal for the pastry. Place the pastry on top and cut off any overhang. Brush the egg wash all over the top of the pastry and decorate with any spare pastry if you like.
Bake in the oven for 20-25 minutes until the pastry is cooked all the way through.
Serve onto 4 plates with a portion of steamed vegetables of choice and/or new potatoes