CHICKEN, LEEK & MUSHROOM PIES
MAKES 8 INDIVIDUAL PIES / PREPARATION & COOKING: 1 HOUR
FILLING
▸ 45ml (3T) butter
▸ 3 leeks, finely chopped
▸ 2 cloves garlic, peeled and finely chopped
▸ 100g each button and shiitake mushrooms, sliced
▸ 20g dried porcini mushrooms, (optional)
▸ 4 sprigs thyme
▸ 2 fresh or dried bay leaves salt and black pepper grated nutmeg
▸ 60ml (¼c) white wine or chicken stock
▸ 15ml (1T) Dijon mustard
▸ 400g roasted and pulled chicken
▸ 200g cream cheese
▸ 60ml (4T) finely grated Parmesan or hard cheese
PIES
▸ 1 batch basic low-carb pastry
▸ 1 egg, lightly beaten
TO SERVE
▸ chutney
▸ side salad
Preheat the oven to 190°C and line a baking tray with baking paper.
1 Filling Heat the butter in a pan over medium heat and cook the leeks and garlic until soft, about 3–4 minutes.
2 Add all the mushrooms (including the porcini and their soaking liquid, if using). Add the thyme and bay leaves and season with salt, pepper and nutmeg. Cook for 5 minutes.
3 Add the wine or stock and cook until reduced by half. Add the mustard and stir through.
Add the chicken, cream cheese and Parmesan and cook for 5 minutes. Stir until most of the liquid has evaporated and the chicken is heated through. Remove the pan from the heat and set aside.
