Delicious homemade chicken, leek and mushroom pies. Individual pies that the family will love. This filling is also suitable for those using Kmart pie makers.
When I make chicken stock I do it army style, en mass, I use a large 16L pot. My stock recipe is a very simple one. One whole chicken, quartered, 8 chicken legs, 8 chicken wings, 3 carrots and stalks of celery (chunkily chopped) and one onion peeled and cut in halves. I then add around 10L of water, the elephant sized pot left to simmer, simmer and simmer some more.
I end up with about 9L of stock. Which is then frozen in 1L and 1cup (250ml) portions. The chicken is divided two ways. Prime bits for us for sandwiches, frozen to be added to soup at a later date or turned in to all sorts of goodies. The rest of the chicken is shredded up with the veggies and becomes meals for Harley. Harley also has a penchant for Peking duck and BBQ chicken.
Making your own stock is more economical than buying it pre made. Plus you get the added bonus of cooked chicken to make chicken, leek and mushroom pies!
You don’t need to make your own stock. Simply use poached chicken meat, you could even use shredded BBQ chicken, and some store purchased stock.
Recipe Hazard Zones for Chicken, leek and mushroom pies
Take it low and slow when caramelising your leeks and onions. Don’t rush it, it is a slow process and well worth the time. The last thing you want is burnt leeks and onions for your pies.
Special ingredients for this recipe
I like to use homemade stock, but you don’t have to. Please feel free to substitute a ready made chicken stock you like.
What to do with leftovers?
As mentioned these pies freeze brilliantly. Either wrap them individually in plastic wrap or in a zip lock bag. Simply take them out of the freeze and reheat as needed. You can also freeze the chicken, leek and mushroom filling in individual portions. Choose the portion size that suits your pie tins or the capacity of your pie maker.
The warming aromas that filled the house while baking lingered well after the first pies were eaten. The pies are a big hit with the family. The filling is moist, pastry crisp, the lids beautifully flaky. A simple standard chicken pie recipe. Don’t panic in regard to the number of pies this recipe makes, they freeze really well.
Do tell, what’s your favourite pie filling?
Sara xxx
Other Pie & Sausage Roll Recipes You’ll Love!
Mushroom Filo Pie – based on a Greek spinach filo pie
Scallop and Prawn Curry Pie – an easy pie with the addition on tomato
Aussie Sausage Rolls – chicken, macadamia and native herbs
Pork, Bacon, Cheese Sausage Rolls – totally tasty and look like little piggies
Luxury Sausage Rolls – made with truffle and pate, get a little swish!
Pork, Apple & Fennel Sausage Rolls – a classic and tasty basic sausage roll
Festive Sausage Rolls – yes, we even have a Christmas sausage roll to satisfy!
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Chicken, Leek & Mushroom Pie
Ingredients
- 50 ml (2 1/2 tablespoons) olive oil
- 2 leeks finely sliced
- 1 brown onion finely diced
- 3 cloves garlic finely chopped
- 75 grams (4 tablespoons) butter
- 4 flat mushrooms medium size, finely diced
- 2 zucchini finely diced
- Salt & pepper
- 50 grams (1/2 cup) plain flour
- 500 mls (2 cups) hot chicken stock
- 125 mls (1/2 cup) thick cream
- 75 grams (1/2 cup) frozen peas
- 500 grams (4 cups) cooked chicken meat chopped
- 1 handful of flat leaf parsley chopped
- 20 grams (1/2 cup) fresh thyme leaves generous
- 1 packet short crust pastry*
- 1 packet puff pastry *
- 1 egg whisked with 1 tablespoon of water for egg wash
Instructions
- Heat oil in a non stick pan over a low heat. Add leeks and onion and cook until they caramelise and soften, this will take around 20 minutes. Add 25g of the butter to the onion and leek, then add the garlic, mushroom and zucchini. Cook for a further 10 minutes until mushroom and zucchini have softened. Season with salt and pepper, then set aside to cool.
- Melt remaining butter in a medium pot over a medium heat until it starts to slightly sizzle. Add flour, and whisk constantly for 1 minute until well combined and starts to cook. Add hot stock a bit at a time, whisking continuously. Cook for 2-3 minutes over low heat until mixture thickens. Remove from heat and allow to cool. Once cool whisk in the cream.
- In a large bowl place vegetable mixture, peas, chicken, parsley and thyme. Then stir through your white sauce.
- Preheat oven to 190 deg C/375 deg F/gas mark 5 (170C/335F/ gas mark 3, if fan forced).
- Lightly grease pie tins. I used 3.5cm deep x 11cm round tins, and made my pies in batches of 6, as I only have 6 tins.
- Cut circles out of your shortcrust pastry to fit your pie tins. Line tins with your pastry, with a fork lightly prick the bases of your pastry cases. Place filling in each case, leaving 1cm from the top. Cut circles from the puff pastry for your lids. Brush around the circumference of the underside of your lid with egg wash, then place on top of pie. Pinch your puff pastry lid and shortcrust pastry case edges together. Make a slit or two in the lid to release steam when cooking. Brush lids with egg wash and bake for 25 minutes until golden brown.
Notes
Nutrition
The warming aromas that filled the house while baking lingered well after the first pies were eaten. The pies are a big hit with the guys. The filling is moist, pastry crisp, the lids beautifully flaky. A simple standard chicken pie recipe. Don’t panic in regard to the amount of pies this recipe makes, they freeze really well.
Next chicken pies I make will be curry, I think, spice things up a little. Before then I will have to have a go at some beef pies.
Do tell dear Belly Rumble’s reader, what’s your favourite pie filling?
Sara xxx
Other Pie & Sausage Roll Recipes You’ll Love!
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Keri
These look amazing! I’m new to your blog and just have a couple of questions please:
1. Is the measure “T” equivalent to a tablespoon?
2. Could I assemble the pies and then place them in the fridge for a couple of hours before baking? (or would the pastry dry out)?
3. Would the recipe work with a bought BBQ chicken?
Thanks so much Sara : )
Rita (mademoiselle délicieuse)
Love individual pies as it means more pastry haha! Although more work with portioning and cutting out pieces of pastry, it does make for easier storage of leftovers or taking to work for lunch and the like.
ChopinandMysaucepan
Dear Sara,
You hit this nail right on the head. My fave pie filling is chicken leek and mushroom. Awesome recipe! 🙂
[email protected] The Littlest Anchovy
I am so impressed by your stock making prowess! I love any pie…anypie except steak and kidney. These pies look so flavoursome and your photos are so good they are taunting me!!
JasmyneTea
Those pies look SO GOOD, really impressive! My favourite is a pepper steak pie I get from a family friend’s bakery in Picton. Yum!
JJ @ 84thand3rd
That’s a lot of stock! I am envious of how big your freezer must be! Great looking pies 🙂
SarahKate (Mi Casa-Su Casa)
I made a batch of chicken stock today… but not nearly as much as you make! It makes the house smell so wonderful and homey when there’s stock simmering away. The pies look delicious!
Food is our religion
I love the looks of your pie, it looks so warm and hearty! Using two different types of pastry is also a smart idea!
Lorraine @ Not Quite Nigella
They look fantastic Sara! And I’ll bet Sally isn’t the only one that looks forward to stock days. Chicken sandwiches are a favourite in this household 🙂
[email protected]
Any pie filling is my favourite filling. I love pies! Especially homemade ones. I’ve never seen two types of pastry used in pies before. It makes sense! Just look at those golden and flakey lids! Delicious. Really delicious!
Gaby
I want a 16L pot! Your pie looks lovely, however I tend to prefer red meat fillings. The lamb shank pie from Black Star Pastry is delicious.