Chicken, leek and mushroom pie with potato and pumpkin mash
skinless chicken thigh
550 g, (600g fat trimmed), cut into 3cm pieces
1 whole, thinly sliced, washed, drained
150 g, thickly sliced
1 tsp, chicken
1 cup(s), (250ml)
frozen green peas
1 cup(s), (120g)
reduced-fat puff pastry
1 medium, lightly beaten
420 g, (500g) brushed
pumpkin, butternut, raw
- Preheat oven to 200ºC or 180ºC fan- forced. Heat oil in a deep non-stick frying pan over medium heat. Add chicken in batches and cook for 3 minutes or until golden, then set aside. Add leek and cook, stirring occasionally, for 2 minutes or until tender. Add mushrooms and cook for a further 2 minutes or until tender.
- Sprinkle in flour and cook, stirring, for 1 minute. Pour milk into jug, whisk in stock until dissolved, then gradually add to pan, stirring, until smooth. Bring to the boil, stirring. Return chicken to pan and stir in peas. Transfer mix into a 23cm pie dish. Place pastry over pie, pressing onto rim. Trim overhanging pastry, then brush top with egg. Bake for 25 minutes or until pasty is golden.
- Meanwhile, cook potatoes and pumpkin pieces in a large saucepan of boiling salted water for 10–15 minutes or until tender. Drain, then return to pan and mash with a potato masher. Beat in extra milk and season with salt and freshly ground black pepper. Serve chicken and leek pie with mash.