Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they’re worth it
Prep:25 mins
Makes enough filling for 6 individual pies
50g butter3 leeks, washed and finely sliced1 thyme sprig100g button mushrooms, sliced20g dried porcini mushrooms, roughly crumbled6 skinless and boneless chicken thighs, cut into chunks30g floursplash of white wine (optional)300ml chicken stock100ml double cream½ lemon, juiced1 quantity pie pastry (see ‘Goes well with’ below), or use shop-bought
STEP 1Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.STEP 2Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom’s pie pastry recipe, decorating the tops with any trimmings, if you like.
