I made my own pastry for this pie, but if you don't have the time then store brought pastry would work just fine as well.
As this recipe uses cooked chicken, it would be a great way to use up leftover chicken from your Sunday roast.
I forgot to take a picture once I had cut into the pie, was pretty impatient to start eating it. So you'll just have to believe me that it looked lovely from the inside too.
Chicken, Leek, and Mushroom PieServes 4
Short crust pastry or 2 Sheets store brought shortcrust or puff pastry
4 Cloves garlic, crushed or finely diced
1 leek, finely sliced
200 g button mushrooms, sliced
400 g chicken breast. Cooked and finely shredded
2.5 - 3 Cup chicken stock, warm
3/4 Cup milk
1-2 tsp wholegrain mustard
salt and pepper
1 egg + 1 Tbsp milk, beaten together
1. Make the pastry according to the directions. Make the pie filling while the pastry is chilling.
2. Roll out half the pastry and press into the bottom of a greased pie dish (I used a 20 cm springform cake tin and it worked wonderfully).
3. If you don't want the pastry going soggy after cooking the pie then blind bake for about 10 minutes at 190°C. Remove the baking paper and beads and cook for another 5 minutes. Set aside to cool while you finish the filling.
1. Heat the oven to 190°C, if not done already. Heat a dash of olive oil in a large saucepan over a medium heat.
2. Cook the garlic, mushrooms, and leak for 5 minutes. Add the chicken, stock, milk, mustard, salt and pepper. Bring to a simmer and cook until the sauce thickens (about 10 minutes). Leave to cool for about 10 minutes before transferring to the pie dish.
3. Roll out the other half/sheet of pastry and lay over top of the pie, brush with the egg wash and bake for 30 minutes, until the top is golden.