Chicken, leek and mushroom plate pie
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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
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Ingredients
Metric
Imperial
- 400g of roast chicken, diced or in pieces
- 100g of leek, washed, trimmed and sliced
- 115g of chestnut mushrooms
- 400ml of chicken stock
- 300ml of double cream
- 1 tbsp of olive oil
- 1 tbsp of tarragon, roughly chopped
- 350g of sheet of puff pastry
- 1 egg, beaten
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Equipment
- 23cm deep pie plate
Method
1
Preheat the oven to 200°C/gas mark 6
2
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
3
Add the mushrooms and cook for another minute
- 115g of chestnut mushrooms
4
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
5
Then, add the cooked chicken pieces and tarragon. Season with salt and pepper and stir thoroughly
- 400g of roast chicken, diced or in pieces
- 1 tbsp of tarragon, roughly chopped
- 1 pinch of black pepper
- 1 pinch of salt
6
Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up
7
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
8
Brush the beaten egg over the pastry to glaze
- 1 egg, beaten
9
Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked
10
Remove from the oven and serve immediately
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