Chicken, Mushroom and Leek Pot Pie
Comfort food can't get much better than the incredible flavours of this Chicken, Mushroom and Leek Pot Pie. It’s flavourful, filling, and the perfect winter warming recipe served with a simply dressed salad greens if you please. Give it a go and let me know how you like it!
Ready in: 60 mins
500g chicken breast, diced
1 clove garlic, crushed
500g mushroom, sliced
1 leek, diced
½ medium Chinese cabbage, thinly sliced
2 chicken stock cubes
2 tbsp soy sauce
1 tbsp oyster sauce
Salt and pepper to taste
2 tbsp cornflour
1-2 sheets of puff pastry
1 tbsp butter, melted
Step 1. Preheat oven to 180C. Add a splash of olive oil to a large pan on medium high heat. Add the garlic and cook for 1 min or until fragrant, then add the chicken and cook for 5-6 mins or until cooked through. Season with a small sprinkle of salt and pepper
Step 2. Add the leeks, cook for 2-3 mins, followed by the mushrooms, cook for 2-3 mins, then add the cabbage and stir until cooked through roughly 2-3 mins. Add the chicken stock, soy sauce, oyster sauce and mix through the pie filling. Remove from heat.
Step 3. In a small bowl add the cornflour with a splash of water and mix until the cornflour is smooth. Add the cornflour to the pie filling, stirring quickly until excess liquid has been thickened
Step 4. Pour the pie filling into a ceramic pot. Cover the top of the pot with puff pastry, creating any design you desire before brushing the top lightly with butter and piercing the pastry with a few holes to breathe. Place in the oven and bake for 25 mins or until the pastry is golden brown. Remove from the oven and allow to cool for 5mins before serving.
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