How to Make Gordon Ramsay Chicken, leek and mushroom pie

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken, leek and mushroom pie. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup. This Chicken, Leek and Mushroom Pie is an absolute British Classic! A creamy filling with a crispy puff pastry topping.

Chicken, leek and mushroom pie is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Chicken, leek and mushroom pie is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook chicken, leek and mushroom pie using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken, leek and mushroom pie:

1. Prepare 1 onion finely chopped
2. Take 2 cloves garlic crushed
3. Make ready 2 large chicken breasts cut into chunks
4. Prepare 1 leek sliced
5. Make ready 250 g mushrooms quartered
6. Get 1 tbsp fresh thyme
7. Make ready 2 bay leaves
8. Take 3 tbsp creme fraiche
9. Prepare 2 tsp Dijon mustard
10. Get 170 ml stock (veg or chicken)
11. Take 1 tsp cornflour
12. Get 1 tbsp flat leaf parsley chopped
13. Take 1 roll puff pastry
14. Make ready 1 egg beaten
15. Take Salt and pepper

Try this budget-friendly and delicious creamy chicken, leek, and mushroom pie that's perfect for your next comfort food binge. There is something so comforting about a traditional British chicken pie with memories of school days and family lunches. How to Make Chicken, Leek, and Mushroom Pie. Peel the potatoes and cut into approximately ¾" dice.

Instructions to make Chicken, leek and mushroom pie:

1. Heat a tbsp oli over a medium heat in a heavy based pot and fry the onion and garlic for 5 minutes. Then add the leek and fry for another 3-4 minutes until starting to soften.
2. Add the chunks of chicken and toss for one minute, then add the mushrooms and cook for 5 minutes
3. Add the bay leaves, thyme, Dijon mustard and creme fraiche and stir. Then add the stock and the cornflour dissolved in a tiny bit of water. (I had a bit of leftover broccoli which I threw in too so as not to waste it). Cool everything in the liquid for 2 minutes until the sauce thickens a little. Then transfer into a pie dish.
4. Leave the mixture to cool for 10-15 minutes and preheat the over to 180 degrees centigrade.
5. Top the pie dish and filling with the pastry. Decorate or not. Prick a few holes in the pastry to let the steam Escape and brush the top with the beaten egg (this is what makes it golden)
6. After 30 minutes in the oven (or when the pastry is beautifully golden), remove, serve and enjoy.

How to Make Chicken, Leek, and Mushroom Pie. Peel the potatoes and cut into approximately ¾" dice. Cut the chicken breast into approximately ½" cubes. Wash the leek very well and slice it crosswise into thin disks. Clean the mushrooms and slice them into pieces.

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