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John Torode Chicken Leek and Mushroom Pie

John Torode Chicken Leek and Mushroom Pie
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John Torode’s Chicken, Leek, and Mushroom Pie is a classic British-style pie filled with a creamy mixture of chicken, leeks, and mushrooms, often seasoned with fresh herbs. It’s topped with a buttery puff pastry or shortcrust pastry, creating a perfect balance of creamy filling and flaky crust.

Ingredients

Scale

For the Filling

  • 400g Chicken Thighs or Breasts (cut into bite-sized pieces): Provides tender, juicy chicken for the filling.
  • 2 tbsp Olive Oil: For sautéing the chicken and vegetables.
  • 2 Leeks (washed and sliced): Adds a mild, sweet onion flavor.
  • 200g Mushrooms (sliced): Adds an earthy taste to the filling.
  • 2 Garlic Cloves (minced): Enhances the savory flavor.
  • 1 tbsp Fresh Thyme (or 1 tsp dried thyme): Adds a herby aroma.
  • 100ml White Wine (optional): Adds depth of flavor to the sauce.
  • 250ml Chicken Stock: Adds moisture and flavor to the filling.
  • 100ml Double Cream: Creates a creamy, rich texture.
  • 1 tbsp Cornflour (mixed with a little water): Helps thicken the sauce.
  • Salt and Pepper (to taste): For seasoning.

For the Pastry

  • 1 Sheet of Puff Pastry or Shortcrust Pastry: A ready-made sheet is ideal for convenience.
  • 1 Egg (beaten): For egg wash, creating a golden finish on the pastry.

Instructions

Step 1. Sauté the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes, or until golden brown. Remove the chicken from the pan and set it aside.

Step 2. Cook the Vegetables

In the same skillet, add the remaining olive oil, then add the sliced leeks, mushrooms, and garlic. Sauté for 5-6 minutes until the vegetables are soft and fragrant.

Step 3. Add Wine and Herbs

Pour in the white wine (if using) and sprinkle with fresh thyme. Let the wine simmer for 1-2 minutes, allowing the alcohol to evaporate and the flavors to meld.

Step 4. Make the Creamy Filling

Add the chicken stock and bring to a simmer. Return the chicken to the skillet, then pour in the double cream. Mix the cornflour with a little water to make a slurry, and stir it into the sauce to thicken. Let the mixture simmer for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly.

Step 5. Transfer the Filling to the Baking Dish

Pour the chicken, leek, and mushroom mixture into a baking dish, spreading it evenly.

Step 6. Top with Pastry

Preheat your oven to 200°C (180°C fan) or 400°F. Roll out the pastry and lay it over the filling. Trim the edges and press down to seal. Brush the top with the beaten egg to create a golden finish. Cut a few slits in the pastry to allow steam to escape.

Step 7. Bake the Pie

Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.

Step 8. Serve and Enjoy

Let the pie cool slightly, then serve warm. This pie is perfect with mashed potatoes, green beans, or a simple side salad.

Find it online: https://britishbakingrecipes.co.uk/john-torode-chicken-leek-and-mushroom-pie/