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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.