Chicken, Mushroom and Leek Pie

Do you know one of my favourite things about Winter? Pies! I love the tummy warming, delicious fillings and the flaky pastry. I especially love a homemade pie and that's what I have for you today. A very easy Chicken, Mushroom and Leek Pie in a creamy sauce for you to make this week.

Ingredients

Shortcrust pastry:
450g plain flour
200g butter, chilled
Water

Pie filling:
300g diced chicken
500ml chicken stock
1 garlic clove
100g creme fraiche
1 large leek
Handful of mushrooms

Putting it all Together

Make up the pastry by sifting flour into a bowl and adding the butter. Rub together to form fine breadcrumbs. Add a little bit of water until the mixture forms into a firm dough. Pop in the fridge to chill until you are ready to use.

Lightly fry the garlic and meanwhile chop the onions. Add the onions to the pan, cook until soft and remove from pan.

Add the diced chicken to the same pan and cook until golden. Add the mushrooms and cook through before adding the chicken stock.

Allow to simmer for 20 minutes until the liquid has reduced.

Whilst the mixture is reducing, remove the dough from the fridge and halve it. Roll one portion of the dough out and line a pie dish. Cut a circle of baking paper and place over the pastry before filling with baking beads. Blind bake for 15 minutes in the oven (180c/350f). Take out of the oven and remove the baking beads and paper.

After 20 minutes add the creme fraiche and stir through. Leave the mixture on the heat to bubble and thicken. Slice the leeks and add before pouring the whole lot into the pastry case.

Roll out the remaining pastry and cover the dish, forming a lid. I used my new decorative rolling pin for this one!

Brush the pastry with egg or milk and put back in the oven to cook for 25mins or until the pastry is golden brown (180c/350f). Serve with mash potato, carrots and peas and enjoy feeling warm in these winter months.