Chicken, Leek & Mushroom Pies

I made these for a new mum because, once cooked, they can be frozen and reheated for an easy lunch or dinner. These require individual pie tins, or you can also use a large tart tin to make a family-sized pie instead!

Serves: 8-10 portions Prep Time: 40 mins Cook Time: 20 mins

Ingredients:

- 1 leek, washed and sliced

- 2 cloves garlic, crushed

- 1 carrot, diced

- 3 chicken thighs (500–600g), cut into small pieces

- 3 rashers of bacon, chopped

- 2 zucchini, diced

- 200g brown button mushrooms, sliced

- 200ml chicken stock

- 150ml cream

- Olive oil

- 1 tsp dried thyme

Method:

Pie Filling

1. In a large pan, heat 20ml olive oil over medium-low heat. Slowly cook the leeks, garlic, and carrot until soft.

2. Increase the heat and add the diced chicken pieces and thyme leaves. Cook until no pink remains, then add the bacon and continue stirring.

3. Once all the meat is cooked, add the zucchini and mushrooms, mixing well. Cook for 2–3 minutes until the vegetables start to soften.

4. Pour in the chicken stock and simmer on low until the liquid has almost completely reduced.

5. Stir through the cream and continue simmering until the mixture thickens to a pie-filling consistency.

6. Remove from heat and allow to cool—this step can be done the day before and stored in the fridge overnight.
   

Assembling the Pies

1. Preheat the oven to 180°C.

2. Line the base and sides of each pie tin with puff pastry (I use Carême because it’s the best).

3. Pre-bake the pastry for 5–10 minutes to give it some strength before adding the filling.

4. Remove from the oven and allow to cool. Fill the pies with the chicken mixture, then cover each with a pastry lid, piercing the top with a fork.

5. Return to the oven for 15–20 minutes, or until the pastry is golden and puffed.

Enjoy fresh, or allow to cool and freeze individually for a quick lunch or easy dinner. Tomato sauce is optional but highly recommended.