Chicken, leek and mushroom pie with butter pastry

Main courses

  • Serves: 4
  • Preparation time: 40 minutes
  • Cooking time: 12 minutes

Image

A serving of chicken pie accompanied by braised red cabbage

A serving of chicken pie accompanied by braised red cabbage

Video

Ingredients

For the filling:

  • 1 kg chicken breast pieces
  • 2 leeks
  • 250 ml cream
  • Butter
  • Flour
  • Seasoning
  • 500g chopped mushrooms
  • Picked thyme
  • 200 spinach

For the butter pastry:

  • 500g butter
  • 500g plain flour
  • 20g salt
  • 250 ml iced water

(there is no shame in buying it - a lot of the world's top restaurants do!)

Method

For the filling

Cut the leeks length ways in half, wash between the layers. Chop across the leeks to create fine slithers. Sweat using a knob of butter season and add white pepper, until almost all the bite is lost, add chopped mushrooms and thyme leaves (garlic optional).

Add chicken breast pieces and seal, then add 250ml double cream and spinach.

Transfer to pie dish.

For the pastry

Add salt to flour, emulsify the butter in, slowly add water. Work it! (to cheat, use a  pasta machine).

Add a layer of pastry over the dish, tuck the sides into the filling.

Cook at 200 C.