Chicken Leek and Mustard Pie

Chicken, Leek and Mustard Pie is easy to make and delicious too. Chicken, leeks, carrots and chestnut mushrooms in a delicious creamy mustard sauce, what's not to like?

Chicken Leek and Mustard Pie

As you know I am no pastry cook so my pie most definitely looks 'homemade' but hey ho. I saw the recipe on a Marks and Spencer recipe card but titivated it in a couple of ways, and since I had some chestnut mushroom in the fridge, I added a few of those.

Please note: I was worried about a couple of things in their recipe so I've altered it slightly. But my main worry was they said to use 2 tablespoons of red wine vinegar. I'm thinking, with the wholegrain mustard (already vinegary) this would not be a good idea! So I decided they realy meant 2 teaspoons. Well, that's what I used and it worked.

Chicken Leek and Mustard Pie
Serves 2-3

Ingredients:
1-2 tablespoons of olive oil
2 fat skinless chicken breast fillets - cubed into bite-sized bits
2 carrots - peeled and chopped into bite-sized chunks
a few chestnut mushrooms - quartered
2 teaspoons of red wine vinegar (and no more)
3 or 4 tablespoons of wholegrain mustard
125ml double cream
100ml chicken stock - please use a Knorr stock cube
2 teaspoons of cornflour dissolved in a 1 teaspoon of water
2 tablespoons of freshly chopped flat-leaf parsley
2 leeks - very finely sliced
500g pack of ready-made puff pastry
1 egg - beaten

Method:
Preheat your oven to 200C/400F or Gas 6

Heat a glug of oil in a large frying pan. Add the carrots and fry gently (you don't want them to colour) for about 10 minutes. Now add the chicken and cook for about 5 minutes and then stir in the red wine vinegar.

Add the mustard and the rest of the ingredients except the leeks. Cook gently for 15 minutes.

Now add the leeks and cook for another 5 minutes. Test the carrots to make sure they are tender.

Throw in the chopped parsley and give it a good stir. Have a taste to check the seasoning.

Put the hot mixture into your pie dish and roll out your pastry. Cover the top of the pie with the pastry, try to make a better job than I did!

Chicken leek and mustard pie ready for the oven

Brush the top with a beaten egg. Make a little slit in the top and put the pie dish directly onto the middle oven shelf and cook for about 20 to 25 minutes and the pastry should have puffed up nicely.

Chicken leek and mustard pie out of the oven

Nice served with mashed potatoes and broccoli.

Eat me chicken leek and mustard pie

chicken,leek,pie,dinner
dinner,main,pie,chicken
English
Yield: 2-3
Author:
Chicken Leek and Mustard Pie

Chicken Leek and Mustard Pie

Easy to make - my Marks and Spencer recipe.
prep time: 10 Mcook time: 50 Mtotal time: 60 M

ingredients:

  • 1-2 tablespoons of olive oil
  • 2 nice fat skinless chicken breast fillets - cubed into bite-sized pieces
  • 2 carrots - peeled and chopped into bite-sized chunks
  • a few chestnut mushrooms - quartered
  • 2 teaspoons of red wine vinegar (and no more)
  • 3 or 4 tablespoons of wholegrain mustard
  • 150ml double (heavy) cream
  • 100ml chicken stock - please use a Knorr stock cube
  • 2 teaspoons of cornflour dissolved in a 1 teaspoon of water
  • 2 tablespoons of freshly chopped flat-leaf parsley
  • 2 leeks - very finely sliced
  • 500g pack of ready-made puff pastry
  • 1 egg - beaten

instructions:

How to cook Chicken Leek and Mustard Pie

  1. Preheat your oven to 200C/400F or Gas 6
  2. Heat a glug of oil in a large frying pan. Add the carrots and fry gently (you don't want them to colour) for about 10 minutes. Now add the chicken and cook for about 5 minutes and then stir in the red wine vinegar.
  3. Add the mustard and the rest of the ingredients except the leeks. Cook gently for 15 minutes.
  4. Now add the leeks and cook for another 5 minutes. Test the carrots to make sure they are tender.
  5. Throw in the chopped parsley and give it a good stir. Have a taste to check the seasoning.
  6. Put the hot mixture into your pie dish and roll out your pastry. Cover the top of the pie with the pastry, try to make a better job than I did!
  7. Brush the top with a beaten egg. 
  8. Make a little slit in the top and put the pie dish directly onto the middle oven shelf and cook for about 20 to 25 minutes and the pastry should have puffed up nicely.
  9. Serve with creamy mash and broccoli, or whatever else you fancy. 
Created using The Recipes Generator

8 comments

  1. I'm really hungry after seeing this pie Jan!
    Nice blog makeover too.

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  2. Yum Jan!! You can beat a tasty pie. Todd would love this one!! I like your new look as well!

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  3. So beautiful! Love those two words on the top!

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  4. This one looks delicious - I love chicken pies, but have never had a chicken & Leek pie! ~ Belle

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  5. The blog 'makeover' is as Nicisme says, great Jan!
    Lovely pie - the ingredients list is wonderful.

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  6. 'eat me' - I love it.

    Now you've gone grey - is this like a different colour each week?

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  7. James - I can't make my mind up which colour!!!

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  8. More yummy mushrooms and your pastry turned out fab. Greedy gal...tsk-tsk!

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Cheers
Jan