Hi all, hope you’re well!
Spring is officially here. Away with the indecisive gloomy weather; the sun is shining, rays are beaming through. What more could one ask for besides good company and great food?!
On today’s post, I’ll be sharing the recipe for this rich, filling and impressive Chicken, Leek and Mushroom Pie. With cost less than £10, you can achieve this in about 90minutes. Feeds 4.
R E C I P E
Filo Pastry Sheets
50g Crème fraîche
30g Vegetable Oil (2 Tablespoons)
15g Butter (1 Tablespoon)
1 Scotch Bonnet
1 medium sized Onion
1 tsp Salt
1 tsp Curry
1 tsp Thyme
3 cloves of Garlic
½ thumb size Ginger
½ tsp Turmeric Powder
C H I C K E N
- To start off, we’ll need to clean our chicken. Remove chicken skin; and you know it, always marinade in lemon juice. This breaks down fat and also ensures chicken is clean.
- Once chicken is clean, add seasoning: chopped onion, 2 cloves of garlic, scotch bonnet, turmeric powder, curry, thyme and salt. Also add 500g of water. This helps create a chicken stock which will come in handy later.
- Bring to a boil for about 20minutes (I like my chicken nice and tender, also having flavour of its own). After which, debone chicken and cut chicken into bite size chunks.
F I L L I N G
- Clean all vegetables (Carrots, Leek, and Mushroom) and cut into centimeter pieces. This will allow to satay easily.
- Add a tablespoon of butter and two tablespoons of vegetable oil to a dry pan. Allow to heat up, stirring the mixture occasionally
- Add your leftover clove of garlic and diced ginger to the oil. This will garnish the oil nicely.
- Once oil is nicely garnished and fragranced, add carrots first as it’s the hardest of our vegetables. As it tenders, add leek. Likewise once the leek is near soft, add the mushrooms.
- Add a third of your chicken stock to the vegetables if you notice they are beginning to stick to pan. Allow to simmer for about 5minutes.
- To thicken our filling, we’ll need to add three tablespoons of sieved all purpose flour to the pan content. You might want to add some of your leftover chicken stock at this stage, as the flour might cause your filling to begin to cuddle and very much likely, stick to the pan.
- Once smoothen, add your cream. Also add chicken and allow simmering for another 5minutes. You’ll need no additional seasoning.
M O U L D I N G
- Pour your filling mixture into a baking bowl.
- Use ready-made pastry sheet to cover the bowl. I used filo pastry sheets here. You may use any other pastry sheet of your choice.
- Beat an egg until it’s well mixed. You may add a few drops of milk. This will determine the colour and luster of the pie’s outlook when baked.
- Using a cooking brush, gently apply mixture to the top of the pastry sheet.
- Put your pie in a pre-heated oven for about 15minutes, after which your pie should be ready.
- Eat and be merry!
I do hope these steps are helpful. If you do try this out, please tag me in it and hashtag #FunmiRecipe. Would love to see what you came up with .
Be right back!