Chicken, Leek & Mushroom Pie with Wholemeal Crust
Print RecipeIngredients
- 1 tbsp olive oil
- 500 g chicken breast (or thigh for more flavour), diced
- 2 leeks, sliced
- 250 g chestnut mushrooms, sliced
- 2 garlic cloves, minced
- 1 tbsp wholemeal flour
- 200 ml chicken stock
- 100 ml semi-skimmed milk
- 1 tsp dried thyme
- Salt and black pepper
- 1 sheet wholemeal shortcrust pastry (shop-bought or homemade)
- 1 beaten egg (for glazing)
Instructions
Method
Preheat oven to 200°C (fan 180°C).
Heat olive oil in a large pan, cook the chicken until lightly browned. Remove and set aside.
In the same pan, soften leeks and garlic for 5 minutes. Add mushrooms and cook until soft.
Stir in flour, then gradually add stock and milk. Simmer until thickened into a creamy sauce.
Return chicken to the pan, add thyme, season well. Transfer mixture into a pie dish.
Roll pastry over the filling, crimp the edges, and brush with beaten egg.
Bake for 25–30 minutes until the crust is golden and crisp.
Tip: Serve with seasonal veg like roasted carrots, parsnips, or steamed cabbage for extra warmth and colour.
