Chicken, Leek and Mushroom Pie
Preparation time: 15 minutes
Cooking time: 1 hour
Nutrition: Per serving
248 Kcals Fat
Comfort food doesn't have to mean high fat, this heart-healthy pie uses thinly sliced potatoes to give a golden, crispy topping that's also low in saturated fat.
200g chestnut mushrooms
200g button mushrooms
500ml low-salt chicken stock
2 chicken breasts, diced
1 leek, chopped
1 onion, diced
2 tsp olive oil
30g plain flour
3-4 stems tarragon
1 bay leaf
Preheat the oven to Gas Mark 6/200c/400F. Place the stock into a saucepan and bring to the boil. Add the mushrooms and bay leaf then leave to simmer for around 8 minutes.
While the mushrooms are cooking, place the potatoes in a saucepan of water and bring to the boil. Let cook for 5-7 minutes, drain and then leave to cool before slicing thinly.
Heat the olive oil in a frying pan, then add the onion and cook for 5 minutes. Add the leek and then cook for a further 8 minutes.
Once the mushrooms have cooked, remove the bay leaf and pour them in a food processor with the stock, then blend until smooth.
Once the leek has softened, add the chicken and cook for 2 minutes then sprinkle in the flour. Make sure the chicken is coated and cook for 3 minutes.
Add the mushroom sauce into the pan with the chicken and tarragon then mix well.
Pour the filling into a pie dish and top with overlapping slices of potatoes.
Place in the oven for 40 minutes or until golden and cooked through.