Ingredients
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5 tbsp Butter
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3 large Leeks
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1⁄2 cup all-purpose Flour
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1¼ cups Apple Juice
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2 cups Chicken broth
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9 oz (250 g) Portobello Mushrooms
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1 tbsp Dijon Mustard
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1 tbsp freshly chopped Thyme
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3 tbsp Creme Fraiche
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1 lb 10 oz (750 g) cooked Chicken
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Salt
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freshly ground Black Pepper
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1 sheet all-butter Puff Pastry
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1 Egg
Directions
This is an old-fashioned pie, perfect for a winter Sunday lunch. If you’re cooking for 12, we think it is easier to make two pies rather than one really large one, but it’s up to you.
Steps
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1
Done
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Preheat the oven to 400˚F (200˚C). Meanwhile, melt the butter in a large frying pan, add the leeks, and fry over high heat for 2 minutes. Cover with a lid, lower the heat, and cook for 10 minutes or until tender. |
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2
Done
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Turn up the heat, stir in the flour, then blend in the apple juice and stock. Bring to a boil, stirring all the time, then add the mushrooms, mustard, thyme, and crème fraîche. Add the chicken, season with salt and freshly ground black pepper, and simmer for 5 minutes. Spoon into the pie dish and set aside to cool. |
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3
Done
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Meanwhile, make the pastry top. On a worktop lightly dusted with flour, roll out the pastry until it is a little bigger than the dish. Cut strips of pastry to the size of the lip of the dish, then |
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4
Done
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Brush the pastry with the egg and bake in the oven for 35 minutes (1 hour for a large pie for 12—cover it with foil if it begins to get too brown) or until the pastry is crisp and golden and the filling is piping hot. |
