Chicken Leek & Mushroom Pie

• gesamtzeit: 30 minutes

Zutaten

4 boneless, skinless chicken thighs, diced

1 yellow onion, diced

2 leeks, white/light green parts sliced into rounds (rinse & dry if dirty)

2 cups mushrooms, cubed

2 tbsp rosemary, chopped

2 tbsp thyme, chopped

3 tbsp butter

1 tbsp olive oil

1 large garlic clove, minced or grated

2 tbsp all purpose flour

1 cup chicken broth

1 1/2 cup half & half

1 cup peas

1/2 tsp salt

1/2 tsp black pepper

1 sheet of puff pastry

1 egg, beaten

Anweisungen

Preheat oven to 400 F.

Add the olive oil to your baking dish/ skillet. add the chicken and cook on medium heat. Season with salt pepper, and half the fresh rosemary and thyme. Cook until the chicken is golden. Remove from pan but leave juices. Chicken will continue cooking in the oven.

Add the butter to the pan and once melted, sauté the onions and leek until softened. Then add the mushrooms, the rest of the rosemary and thyme, garlic, salt and pepper.

Once the mushrooms have cooked down, sprinkle in the flour to form the roux. Gradually stir in the chicken broth and cream, stirring as you to prevent lumps. Add the chicken and the peas into the mix and stir everything together.

Slice the puff pastry into squares and start laying them around the pan on top of the filling. Once you place all the puff pastry squares, brush the beaten egg over top the pastry.

Bake for 30 minutes until the crust is golden brown. Sprinkle with fresh thyme and sea salt, serve and enjoy!