Chicken, leek and mushroom pie with potato and pumpkin mash
7
Points®
Total time: 1 hr 10 min • Prep: 30 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Creamy filling encased in flaky pastry and served with a side of mixed veggie mash. This is comfort food at its best
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
550 g, (600g fat trimmed), cut into 3cm pieces
Leek
1 whole, thinly sliced, washed, drained
Mushrooms
150 g, thickly sliced
Plain flour
1 tbs
Stock powder
1 tsp, chicken
Reduced-fat milk
1 cup(s), (250ml)
Frozen green peas
1 cup(s), (120g)
Reduced-fat puff pastry
150 g
Egg(s)
1 medium, lightly beaten
Sebago potato
420 g, (500g) brushed
Butternut pumpkin
400 g
Reduced-fat milk
2 tbs
Instructions
1
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.
2
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.
3
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.
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