Chicken, Leek & Mushroom Pie Recipe

Ingredients

200g leeks
400g wonky mushrooms
2 garlic cloves
A handful of thyme
440g boneless and skinless chicken thighs
1 vegetable stock cube
2 tbsp cornflour
500g potatoes

Prep: 15 mins | Cook: 45 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the roots and woody greens off the leeks. Rinse out any grit, then thinly slice them. Halve or quarter the mushrooms so they’re roughly the same size. Peel and grate the garlic cloves. Pick and roughly chop the thyme leaves. Set the veg aside.

2. Roughly chop the chicken thighs into bite-sized pieces. Heat 1 tbsp olive oil in a shallow ovenproof casserole dish. Add the chicken and fry for 4-5 mins, turning once, till golden brown. Lift the chicken out of the pan. Set aside on a plate.

3. Reduce the heat under the pan. Add 1 tbsp olive oil, followed by the leeks and garlic. Season with salt and pepper. Fry for 4-5 mins, till the leeks start to soften. Add the mushrooms and thyme. Season again. Fry for 5 mins, stirring regularly, till the veg are glossy.

4. Meanwhile, half-fill and boil the kettle. Crumble the vegetable stock cube into a heatproof jug. Pour over 500ml hot water. Stir to dissolve.

5. Return the chicken and its juices to the pan. Stir in the cornflour and cook for 1 min. Gradually pour the vegetable stock into the pan, stirring as you go.

6. Bring the mixture to a simmer. Let it bubble for 8-10 mins till the sauce has thickened. Remove from the heat.

7. Meanwhile, scrub the potatoes and slice them into rounds – around ½cm thick. Lay the potatoes over the top of the chicken, leek and mushroom mix to form a lid. Drizzle over ½ tbsp olive oil and season with salt and pepper.

8. Bake the pie for 30-35 mins till the potatoes are golden brown and the pie is bubbling at the edges. Allow the pie to sit for 5 mins before serving. Delicious served with seasonal greens.