A simple and hearty pie, brimming with light and flavoursome ingredients that’s ready in no time at all. This chicken, leek and mushroom pie recipe is simply too mouth-watering to pass up! Learn how to make this super delicious dish yourself from the comfort of your own kitchen!
1 tbsp olive oil
6 x 150g chicken thigh fillets, chopped
250g swiss brown mushrooms, halved
1 leek, sliced
3 cloves garlic, crushed
2 tbsp chopped tarragon leaves
¼ cup plain flour
2 cups milk
375g piece frozen puff pastry
1 egg, lightly beaten
1 tsp black sesame seeds
Preheat oven to 220°C.
Heat oil in a large non-stick frying pan over medium heat. Add chicken and mushrooms and cook, in batches, for 4-5 minutes or until golden. Remove from pan, set aside and keep warm.
Reduce heat to low, add butter, leeks, garlic and tarragon to the pan and cook for 7-8 minutes or until softened.
Add flour and cook for 2 minutes. Add milk, salt and freshly ground black pepper and cook for a further 3 minutes or until thickened.
Return the chicken and mushrooms to the sauce. Spoon the filling into a 20cm skillet.
Roll out the puff pastry to 3mm thick and place on top of the filling. Trim and press the edge to seal. Score shallow lines in the pastry with a sharp knife and brush with eggwash.
Sprinkle over sesame seeds and bake for 15 minutes or until golden and puffed. Serve.