Chicken, Leek and Mushroom Pie

Ingredients

200g chestnut mushrooms 

200g button mushrooms 

500ml low-salt chicken stock 

2 chicken breasts, diced 

1 leek, chopped 

1 onion, diced 

500g potatoes 

2 tsp olive oil 

30g plain flour 

3-4 stems tarragon 

1 bay leaf

 

Preparation time: 15 minutes
Cooking time: 1 hour

Serves: 4

Nutrition: Per serving
Energy
248 Kcals
Fat
3.8g
Saturates
0.6g
Sugars
4.8g
Salt
0.17g 

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.

Ingredients

200g chestnut mushrooms 

200g button mushrooms 

500ml low-salt chicken stock 

2 chicken breasts, diced 

1 leek, chopped 

1 onion, diced 

500g potatoes 

2 tsp olive oil 

30g plain flour 

3-4 stems tarragon 

1 bay leaf

Method

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. 

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