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  • BBC Easycook

    John’s PIE PERFECTION

    Mar 06, 2020 5 minutes

    Chicken, leek & mushroom pie

    • Serves 8 • Prep 25 mins • Cook 45 mins

    50g butter
    6 celery sticks, finely chopped
    2 leeks, cut into 1cm rounds
    50g plain flour, plus extra for dusting
    300ml chicken stock
    150ml single cream
    200g button mushrooms, halved
    750g leftover roast chicken, bones and skin removed, shredded
    4 tbsp chopped flat-leaf parsley
    350g ready-rolled puff pastry
    1 egg yolk, beaten with 1 tbsp milk

    Melt the butter in a large saucepan. Add the celery and leeks and cook for 5 mins, stirring constantly. Add the flour and cook for 1-2 mins more, stirring to make a paste. Gradually stir in the stock and cream, bring to the boil, then reduce the heat. Cover and simmer for around 15 mins. Remove from the heat and add the mushrooms and chicken.

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