Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Workshops 12 month plans only. Offer ends 03/12/24. See terms.
Join now
Photo of Leek, chicken and mushroom pie by WW

Leek, chicken and mushroom pie

10
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
To prepare spring onions trim the roots and cut off the green tops close to the bulb.

Ingredients

Leek

1 whole, pale section only, thinly sliced, washed

Garlic

2 clove(s), crushed

Spring onion(s)

4 individual, trimmed, quartered

Mushrooms

8 whole, (button), quartered

Cornflour

1 tbs

Chicken stock

1 cup(s), (250ml)

Whole skinless bbq chicken

550 g, bones and skin removed, chopped

Fresh flat-leaf parsley

¼ cup(s), finely chopped

Egg(s)

1 medium, lightly beaten

Reduced-fat puff pastry

145 g, (1 sheet), just thawed

Sesame seeds

2 tsp

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray a 23cm pie tin with oil.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Add leek, garlic, onion and mushrooms. Cook, stirring, for 5–7 minutes or until softened.
  3. Combine cornflour and stock in a jug. Add cornflour mixture, chicken and parsley to leek mixture and cook for 2 minutes or until sauce thickens. Spoon chicken mixture into prepared tin.
  4. Brush the edge of the tin with a little egg. Place pastry over filling and trim the edge. Press edge to seal. Brush top of pastry with remaining egg. Sprinkle with sesame seeds. Bake for 25–30 minutes or until puffed and golden. Serve.

Notes

SERVING SUGGESTION: Mixed leaf green salad.

You might like

You might like