Creamy chicken, mushroom and leek pie recipe

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 10 minutes

配料

18 ⅕ gm olive oil

500g Australian Chicken Thigh Fillets, cut into 3cm pieces

2 leeks, pale section only, thickly sliced

200g brown mushrooms, thickly sliced

100g button or cup mushrooms, thickly sliced

35g plain flour

23 ⅖ gm Dijon mustard

24.00 gm miso paste

375ml chicken stock

125ml thickened cream

40.00 ml chopped tarragon

2 sheets frozen puff pastry, just thawed

1 Free Range Egg, lightly whisked

3.00 gm sesame seeds

步骤

Step 1

Preheat oven to 200°C. Heat oil in a large deep frying pan over high heat. Add half the chicken and cook, stirring occasionally, for 5 mins or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken.

Step 2

Heat 2 tsp of oil in the pan. Add the leek and cook, stirring, for 2 mins or until the leek softens. Add to the chicken in the bowl. Heat the remaining oil in pan. Add the mushroom and the cup mushrooms and cook, stirring, for 2-3 mins or until tender. Return the chicken and leek to the pan. Sprinkle with the flour and cook, stirring, for 2 mins or until well combined. Add the mustard, miso paste and stock and bring to a simmer. Cook, stirring, for 5 mins or until the sauce boils and thickens. Set aside to cool slightly.

Step 3

Add the cream and tarragon to the chicken mixture in the pan. Stir to combine. Season. Transfer the mixture to a 12-cup (3L) pie dish.

Step 4

Use a small sharp knife to cut the pastry sheets into 3cm strips. Arrange the pastry strips, overlapping slightly, over the chicken mixture. Use a knife to trim the excess pastry. Lightly brush the pastry with the egg and sprinkle with sesame seeds. Bake the pie for 25-30 mins or until the pastry is puffed and golden.

营养

• 卡路里: 200.63
• 总脂肪: 45.8 g
• 饱和脂肪: 20.4 g
• 胆固醇: 202.8 mg
• 钠: 923.8 mg
• 总碳水化合物: 65.3 g
• 总糖: 7.7 g
• 蛋白质: 39.4 g