Chicken, mushroom and leek pies.

I recently cooked up a big batch of chicken soup as we were all fighting off a winter cold. I prefer my chicken soup (see blog post here) with lots of noodles, carrots and parsley, so I often use the chicken for other dishes. One of which is chicken pies. These can be made into mini party pies or into larger pies. Having a few in the freezer is perfect for nights when you can’t be bothered cooking and can pop one into the oven for a ready-made meal.

Ingredients

Pie filling

  • Boiled chicken from one whole chicken (approx 600 grams)
  • 1 leek, chopped
  • 2 large portobello mushrooms diced
  • 4 rashers of bacon chopped
  • salt and pepper

Bechamel Sauce

  • ¼ cup plain flour
  • 2 cups of full cream milk
  • 60 grams unsalted butter at room temperature

Pastry

  • 4 sheets shortcrust pastry
  • 4 sheets puff pastry

Recipe makes 6 large pies or about 12 mini pies

Method

  1. Heat oven to 180ºc fan forced. Place pastry on bench covered to thaw.
  2. Chop chicken into small chunks. Depending on what size pies you are making if mini pies then chop into small bite size chunks around 1cm – 2cm.
  3. To make the filling saute in a pan leeks, bacon and mushrooms. Add in the chicken and set aside.
  4. To make the bechamel sauce melt butter in a saucepan on low heat. Once melted remove from heat. Warm milk in a microwave and add to the butter stirring to combine. Place the saucepan back onto the heat and add in flour mixing until combined and sauce begins to thicken.
  5. Pour sauce over the filling and stir to combine. Set aside and allow to cool.
  6. Cut out 6 shortcrust pastry shells, and place in pie tins. Pour filling into pie tins. Cut 6 puff pastry lids and cover each pie. Using shortcrust pastry on the bottom will provide a nice crunchy base and won’t end up breaking or going soggy.
  7. Crimp the edges using your fingers or a fork. With a knife make a tiny cut or cross in the top to allow steam to escape while cooking.
  8. Using a pastry brush, brush the tops with water (I prefer this to egg-wash so your pies don’t have a smell of egg) and bake for 35-40 minutes. If pies start to go quite dark before the time is up cover loosely with foil.

 

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