Chicken, leek and mushroom plate pie

Chef Shaun Rankin was brought up eating plate pies. As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." If you haven't any leftovers but still fancy a pie, use diced chicken breast instead.

First published in 2015





  • 23cm deep pie plate


Preheat the oven to 200°C/gas mark 6
In a large saucepan, heat the olive oil over a medium heat. Add the leeks and cook for 1 minute
  • 100g of leek, washed, trimmed and sliced
  • 1 tbsp of olive oil
Add the mushrooms and cook for another minute
Add the chicken stock and double cream to the pan. Bring to the boil and reduce the liquid until it starts to thicken slightly
  • 300ml of double cream
  • 400ml of chicken stock
Then, add the cooked chicken pieces and tarragon. Season with salt and pepper and stir thoroughly
Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up
Cut out the pastry to size - so that covers your dish, and then lay it on top. Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish
  • 350g of sheet of puff pastry
Brush the beaten egg over the pastry to glaze
Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked
Remove from the oven and serve immediately

Shaun Rankin’s cooking exudes effortless self-confidence.

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