Think good pastry, golden and crisp with a robust filling of free range chicken, mushrooms and leeks, that’s what makes my home-made pie a comforting, warming supper dish. This is one of the favourite recipes I made on BBC2’s Eating With The Enemy. It is really simple to put together and if you prefer, use ready made shortcrust pastry but I have to say there is something wonderful and truly rewarding about a decent home-made pie. The nice thing about this pie is it is posh enough for a dinner party or can be made with normal mushrooms to make it an everyday family dish. Use free range chicken breasts as they have better flavour and texture than mass produced varieties. Happy cooking.Chicken, Leek and Wild Mushroom Pie
Serves 4-6 people.
Ingredients
For the shortcrust pastry:
400 g plain flour
100 g unsalted butter
100 g lard or refined vegetable fat
½ tsp salt
2 eggs beaten
4 tbsp cold water
400 g plain flour
100 g unsalted butter
100 g lard or refined vegetable fat
½ tsp salt
2 eggs beaten
4 tbsp cold water
Method:
1) Sieve the flour into a large bowl with the salt.
2) Gently rub in the fats into the flour until it resembles coarse breadcrumbs.
3) Make a well in the centre of the dry ingredients.
4) Mix the egg and water together.
5) Add gradually to the well mixing quickly until it forms a dough (you may not need all the liquid).
6) Turn onto a floured board and knead gently until a smooth ball is formed.
7) Wrap in cling film and place in fridge for at least 30 minutes.
Method:
1) Soak the mushrooms with the Madeira and a little water until completely covered for at least 30 mins.
2) Place 50g butter and 2 tbsp oil into a large pan over a low heat to melt. Brown the chicken, then remove. Place another 50g butter and tbsp oil in pan, then cook the leeks and celery until soft.
3) Return chicken to the pan with the thyme. Add flour and stir quickly until fat is absorbed. Add the wine, stirring all the time, followed by the stock, mushrooms and their soaking juice, then the double cream. Season well with salt and pepper. Bring to the boil stirring until thickened, reduce heat and simmer for about 10 – 15 mins, until slightly reduced. Place in pie dish leaving a 1cm gap, leave to cool while you assemble pie.
4) Roll out the pastry a little larger than a 25cm pie dish. Then cover the filling with the pastry, dampening the edges of the dish with a little water (trim excess when cooked). Make a small incision in the centre of the pie to allow steam to escape.
5) Whisk the egg yolk and a small pinch of salt and glaze the top of the pie. Place into a preheated oven Gas mark 7, 200oC/400oF approx 20 – 25 mins, until golden brown.
2) Gently rub in the fats into the flour until it resembles coarse breadcrumbs.
3) Make a well in the centre of the dry ingredients.
4) Mix the egg and water together.
5) Add gradually to the well mixing quickly until it forms a dough (you may not need all the liquid).
6) Turn onto a floured board and knead gently until a smooth ball is formed.
7) Wrap in cling film and place in fridge for at least 30 minutes.
For the pie filling:
4 chicken breasts preferably free range cut into chunky cubes
2 leeks sliced into 1cm slices
2 sticks celery finely sliced
A handful of wild dried mushrooms eg: ceps, chanterelles
50 ml Madeira wine
200 ml white wine
250 ml fresh chicken stock {homemade is best}
1tsp fresh thyme
150 ml double cream
100 g salted butter
olive oil
75 g flour
Salt and freshly ground black pepper
Egg yolk to glaze
4 chicken breasts preferably free range cut into chunky cubes
2 leeks sliced into 1cm slices
2 sticks celery finely sliced
A handful of wild dried mushrooms eg: ceps, chanterelles
50 ml Madeira wine
200 ml white wine
250 ml fresh chicken stock {homemade is best}
1tsp fresh thyme
150 ml double cream
100 g salted butter
olive oil
75 g flour
Salt and freshly ground black pepper
Egg yolk to glaze
Method:
1) Soak the mushrooms with the Madeira and a little water until completely covered for at least 30 mins.
2) Place 50g butter and 2 tbsp oil into a large pan over a low heat to melt. Brown the chicken, then remove. Place another 50g butter and tbsp oil in pan, then cook the leeks and celery until soft.
3) Return chicken to the pan with the thyme. Add flour and stir quickly until fat is absorbed. Add the wine, stirring all the time, followed by the stock, mushrooms and their soaking juice, then the double cream. Season well with salt and pepper. Bring to the boil stirring until thickened, reduce heat and simmer for about 10 – 15 mins, until slightly reduced. Place in pie dish leaving a 1cm gap, leave to cool while you assemble pie.
4) Roll out the pastry a little larger than a 25cm pie dish. Then cover the filling with the pastry, dampening the edges of the dish with a little water (trim excess when cooked). Make a small incision in the centre of the pie to allow steam to escape.
5) Whisk the egg yolk and a small pinch of salt and glaze the top of the pie. Place into a preheated oven Gas mark 7, 200oC/400oF approx 20 – 25 mins, until golden brown.
