Monday, November 23, 2009

Creamy Chicken, leek and mushroom pot pie

I've already made a Chicken pot pie (here), but this is the beauty of can mix and match the filling anyway you want!
This recipe is super easy, with less ingredients than the last. But the main difference I guess is that this one if made with the real macoy!! It's made with double cream!!! Sshhh....don't tell Marek (my guy).... he's a bit of a health nut. 'Tut tut!'

So here we go...

(Feeds 2 people)
2 chicken thighs (diced)
1 leek (sliced)
2 cups fresh white mushrooms (quartered) - I would normally prefer whole baby button mushrooms but the store ran out
3 cloves garlic (finely chopped)
2 tbsp olive oil
1 tbsp unsalted butter
1/2 cup garden peas
1/2 cup white wine
1 cup double cream (hee hee!'s ok to be bad once in a while)
1/2 cup parmesan cheese
2 tbsp dried parsley
1 tbsp dried basil
salt and pepper to taste
1 egg (whisked)
1/2 sheet of ready rolled puff pastry

- With the olive oil and butter cook the leeks and garlic for a minute or so, then add the chicken. Once the chicken is nearly cooked add the mushrooms. Add all herbs and seasoning and flour. Give it a good stir and cook for another minute or 2 (to cook the flour). Pour in the wine, bring to a boil to reduce. Now add the cream. Leave to simmer for about 5 minutes (stirring occasionally), allowing the sauce to thicken. Now stir in the peas and turn off the heat.
- Divide chicken filling into 2 ramekins
- On a floured surface lay out the pastry and cut in half. With a pastry brush, brush some egg around the edge of each ramekin. Lay 1 of the pastry pieces over top each filled ramekin, pressing the sides to stick (cut off any excess pastry dough, but leave some draping over the edge). Poke a few wholes in the top and brush pastry with more egg.
- Place ramekin pie dishes on a baking sheet and bake in the oven at 400F (gas mark 6) for approximately 20 minutes or until puffed and golden.
(Mine didn't puff up very well this time....I think because I tried to thin out the pastry sheeet and rolled it too much...but it still tasted delicious!).

This pie is quite filling so eating it on it's own can be just fine, or serve with a small side of salad and/or rice or potatoes.


Anonymous said...

Great flavours!

Sarah @ Taste My Plate said...

Thanks Ruth! It was indulgently delicious!

Diana said...

Looks fantastic Sarita, and very creaammy. Where's the pastry recipe from scratch??

Sarah @ Taste My Plate said...

Hey Diana! Thanks! This one is not a homemade pastry. Ready rolled store this is a great time saver dish if you don't have any homemade pastry in the freezer! Plus puff pastry is quite challenging to get right with many years of practice, so the ready made stuff is great! Even pro chefs recommend to use it :)