Scoop the mushrooms out of the pan and add the leeks and butter. Then sweat the onion and garlic … Add the mushrooms and leeks to the pan with the flour and stir. Add cream and parsley. Easy chicken leek pie made with puff pastry, family-friendly comfort food, the perfect kid approved family meal. Cut around the edge, removing any excess, before crimping the pastry at the edges to make sure your pie is well sealed. Cook the mushrooms over a fairly high heat, stirring, until cooked and golden – this will really concentrate their flavour when they go into the pie later, so don’t skimp this step. Chop the piece of ham into small pieces and place in the pie dish. This creamy chicken pie made with a leek sauce and crisp puff pastry lid is a family friendly weeknight meal that makes the most of leftover roast chicken. Place on the centre shelf and bake until pie crust is a light golden colour, about 30 minutes. Enjoy cooking, eating and exploring! Sign in to manage your newsletter preferences. A frugal way to make use of a roast chicken is to turn leftover bones into chicken … ... such as my wholemeal yoghurt dough cheese and leek scrolls and my chicken and leek baked risotto. Sweat leek, garlic, celery, shallots with salt and pepper in a large pot with the olive oil. Stir the leeks over the heat for 2 minutes then gradually stir in the chicken stock. Make a few vents in the top for steam to escape. Remove the meat from the pan and fry the leeks and garlic in the rendered fat until soft. 3. 3. If we have a roast chicken, then this chicken pie is first on Mr Jones’s wish list for the leftover chicken. Add butter, stir around until it begins to melt, then add thyme and stir through. 16. 4. Use the remains of a roast chicken or turkey to create this creamy 1-hour pie, perfect on a chilly day. Serves: 8. Bake for 30 minutes or until golden brown. Heat 1 tbsp of olive oil in a pan. Add butter, stir around until it begins to melt, then add thyme and stir through. Discover more of best pie recipes here... Sign up to receive recipe inspiration and foodie openings. If we have a roast chicken, then this chicken pie is first on Mr Jones’s wish list for the leftover chicken. Preheat the oven to 180°C. Cook gently for 10-15 minutes or until really soft, then sprinkle with the flour. Gather the ingredients for the filling. Fry onion, garlic and leek, along with mushrooms in a frying pan. Brown the chicken in 3 tablespoons of olive oil until the meat reaches 165 F in the thickest part of the thigh, about 7 1/2 minutes on each side. Heat the oil in a large frying pan over a medium heat. Cook for a few minutes. Heat the oven to 190C/fan 170C/gas 5. Sweat leek, garlic, celery, shallots with salt and pepper in a large pot with the olive oil. © Copyright 2020 Good Chef Bad Chef | Site by Astronaut Web. This creamy chicken pie made with a leek sauce and crisp puff pastry lid is a family friendly weeknight meal that makes the most of leftover roast chicken. Sign up to receive the latest updates & offers. Leave the leftover roast chicken or turkey meat chunky so it doesn’t dry out. https://www.greatbritishchefs.com/recipes/chicken-leek-mushroom-pie-recipe Chicken Pie. Deglaze the pan with 1/3 cup of white wine. Put the mixture in a pie dish and cover with the pastry. https://thehappyfoodie.co.uk/recipes/leftover-roast-chicken-pie Cook until all of the vegetables have softened and cooked. Tip everything into a baking dish. Gentry pull apart the kataifi. Put a glug of olive oil and the butter into a large deep pan over a medium heat. Serve with vegetables and/or mashed potatoes. https://www.olivemagazine.com/recipes/family/left-over-roast-chicken-pie Pull off the leaves from the rosemary and add to the pot. Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, Best DIY restaurant meal kits and recipe boxes, Cosy Christmas recipes to keep you warm this winter. Drizzle melted butter over the pastry. Simmer for 3-4 minutes or until thickened. green end finely sliced sea salt freshly ground black pepper 800 g cooked white turkey meat 1 packet kataifi pastry, room temperature. Add the onion and leeks and cook for 4-5 minutes until softened. Add the mustard, creme fraiche and chicken stock (plus water if needed to dilute the chicken stock cube) and stir well. 2. Add the Then, add in the leftover chicken and pour over your … Glaze the pastry by brushing with a beaten egg. 1 large chicken, about 1.5kg (or use 500g leftover roast chicken torn into thumb sized pieces) 2 bay leaves. You can unsubscribe at any time. Ingredients. Add the pre-cut chicken and cook for 4-5 minutes. 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