A homemade pie is a thing of beauty, and this chicken, leek, thyme and mushroom pie is no exception. I usually cheat and use store-bought pastry and ready-roasted chicken, but always make the creamy white sauce from scratch. It’s super simple and sure to become a family favourite.
3-4 sheets of puff pastry
2 tbsp olive oil
3 shallots sliced
300g button mushrooms, cleaned and quartered
1/2 a medium leek, sliced
800ml chicken stock
6 thyme sprigs, leaves picked
1 cooked chook shredded
2-3 tbsp flour
100ml double cream
Salt and white pepper to taste
1 egg beaten with 1 tablespoon of water to use as egg wash
Preheat the oven to 200°C. Pan fry shallots, mushrooms and leeks in olive oil and set aside to cool.
Bring chicken stock to a simmer in a medium saucepan on a medium-high heat; add the thyme leaves and reduce to 300 ml, 10-15 minutes
Meanwhile shred the chicken and add to the bowl with the onions, mushrooms . Once the stock has reduced, pour into a jug and set aside.
Return the saucepan to a medium heat, melt the butter and stir in the flour for 3 minutes. Gradually pour in the hot stock and continue stirring until the sauce is thick and smooth (5-10 minutes). Pour in the cream, continue stirring and return to a simmer (1-2 minutes). The sauce should be thick and creamy. Season to taste with salt and white pepper. Pour over the chicken and vege mixture and stir to combine. Set aside to cool completely.
Line your pie dish (roughly 27cm). Brush the rim of the pastry case with egg wash then drape the remaining pastry over your pie dish. Trim then press the pastry edges firmly together to seal, then crimp the rim with a fork dipped in flour.
Brush the pastry with egg wash, then make 4 slits in the top to allow the steam to escape during baking. Bake for 35 minutes until the pastry is crisp and golden brown.