Ingredients

The following ingredients have 4 Servings
  • 1tbsp olive oil
  • 250g chestnut mushrooms, quartered
  • 2 leeks, trimmed and chopped
  • 25g butter
  • 2tsp plain flour
  • 300ml strong chicken stock
  • 4tbsp crème fraîche
  • 500g cooked chicken, cut into large chunks
  • 1tbsp flat-leaf parsley, chopped to make 1 tbsp
  • 320 ready-rolled puff pastry

Instruction

  • Heat 1 tbsp of olive oil in a pan. 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.
  • Scoop the mushrooms out of the pan and add the leeks and butter. Cook gently for 10-15 minutes or until really soft, then sprinkle with the flour. Stir the leeks over the heat for 2 minutes then gradually stir in the chicken stock. Simmer for 3-4 minutes or until thickened.
  • Add the crème fraîche, mushrooms, chicken and parsley. Tip everything into a baking dish.
  • Heat the oven to 190C/fan 170C/gas 5. Cover the baking dish with the pastry, crimp the edges with a fork, then make a steam hole in the centre. Bake for 25-30 minutes or until puffed and golden.