Chicken, Mushroom & Leek Pie

Name: Chicken, Mushroom & Leek Pie
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 white onions; 2 large tablespoons olive oil; 1 punnet mushrooms chopped ( about 25 button mushrooms); 3 roughley chopped garlic cloves; 1 salt to taste; 1 pepper to taste; 1 tbsp paprika; 1 roll of ready too roll puff pastry; 1 fresh leek diced as wished; 1 chicken breast diced roughly; 1 cube of vegtable stock; 1 eggs; 1 pints gravy of your choice

amybethan.dye @cook_3061714

Bicester, Oxfordshire

Chicken, Mushroom & Leek Pie

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amybethan.dye @cook_3061714

Bicester, Oxfordshire

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Ingredients

50 mins

4 servings

3white onions
2large tablespoons olive oil
1punnet mushrooms chopped ( about 25 button mushrooms)
3roughley chopped garlic cloves
1salt to taste
1pepper to taste
1tbsp paprika
1roll of ready too roll puff pastry
1fresh leek diced as wished
1chicken breast diced roughly
1cube of vegtable stock
1eggs
1 pintsgravy of your choice

Cooking Instructions

50 mins

1

Fry onions chicken, garlic and leeks all in one go wait until brown, turn off low heat dont let burn!!
2

Let veg, meat and seasoning soak in veg stock for 20 mins. Meanwhile prep pastry ready by rolling it out and brushing it with a beaten egg.
3

Turn off heat, add gravy, let the mixture cool down then place in a cold casserole dish
4

Place into the fridge too cool down not the freezer! pie filling has to he completey cold before pastry goes ontop, otherwise it will go soggy.
5

Add pastry on top of the dish twisting at the sides and cut away all excess ends. Create slits at the top about halfway through the pastry. Heat in the oven until pastry is golden brown and crisp!