Chicken, leek and mushroom plate pie

Serves 4
Time 1 hour 15 minutes
  • 400g of roast chicken, diced or in pieces

  • 100g of leek, washed, trimmed and sliced

  • 115g of chestnut mushrooms

  • 400ml of chicken stock

  • 300ml of double cream

  • 1 tbsp of olive oil

  • 1 tbsp of tarragon, roughly chopped

  • 350g of sheet of puff pastry

  • 1 egg, beaten

  • 1 pinch of salt

  • 1 pinch of black pepper

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Preheat the oven to 200°C/gas mark 6

In a large saucepan, heat the olive oil over a medium heat. Add the leeks and cook for 1 minute

Add the mushrooms and cook for another minute

Add the chicken stock and double cream to the pan. Bring to the boil and reduce the liquid until it starts to thicken slightly

Then, add the cooked chicken pieces and tarragon. Season with salt and pepper and stir thoroughly

Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up

Cut out the pastry to size - so that covers your dish, and then lay it on top. Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish

Brush the beaten egg over the pastry to glaze

Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked

Remove from the oven and serve immediately

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