Chicken, leek and mushroom pie

Serves 4
Prep Time 15 mins
Cooking 45 mins
Level low


  • 1 tablespoon Vegetable Oil
  • 1 medjum thinly sliced Leeks
  • 2 rindless, thinly sliced Bacon Rashers
  • 200g halved Mayor Button Mushrooms
  • 1 tablespoon Plain Flour
  • 250ml made with half tablespoon Chicken Spoon Stock Pinto's Pride Chicken Stock
  • 80ml Hanini Creamylight for Cooking, Original
  • 1 tablespoon Mayor Mustard
  • 480g cooked chicken Chicken Breasts
  • 1 sheet ready-rolled pastry, quartered Puff Pastry
Preheat the oven to 200C/180C fan assisted oven. Heat oil in a medium sized saucepan, cook the leek, bacon and mushrooms, stirring until leek softens. Stir in the flour, cook, stirring until mixture boils and thickens. Stir in the cream, mustard and cooked chicken. Divide mixture among 4x1 cup (250ml) ovenproof dishes. Top each with a pastry quarter. Bake, uncovered in oven for about 20 minutes or until browned.

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