Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter ((30 grams))
  • 1 large leek (, sliced (3 cups))
  • 10 ounces brown button mushrooms (, sliced (5 cups/300 grams), see note 1)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon soy sauce ((regular))
  • 1 teaspoon dried thyme
  • 2 cups cooked chicken (, diced, see note 2)
  • ⅛ cup flour (and little more)
  • 1 cup regular chicken stock (/ broth (250 milliliters), see note 3)
  • 1 pie crust (, see note 4)
  • 1 egg (, beaten)

Instruction

  • Preheat oven to 350° Fahrenheit (175° Celsius).
  • Meanwhile: In a skillet, melt butter over low heat.
  • Add sliced leek and mushrooms, increase the heat to medium high and sauté for 12-15 minutes, stirring occasionally.
  • When ready, add salt, pepper, soy sauce, thyme and cooked chicken pieces. Stir well.
  • Add stock and flour and mix everything well.
  • Let it simmer for a minute or two, or until it thickens. Turn off the heat.
  • Unroll pie crust and place it over the skillet. If too large, trim off any excess (you can leave overhang if you like). Brush with beaten egg. Cut it in the middle with a knife, creating a cross. Pierce the pastry a few more times so the steam can easily escape during cooking.
  • Place it in the preheated oven and cook at 350° Fahrenheit (175° Celsius) for 25 minutes or until the pastry is cooked through (it should be nice golden brown and slightly expanded).
  • Serve warm!