Chicken, Leek, and Mushroom Pot Pie

Ingredients

• Chicken

  500 g

  $2.75

• Leek

  200 g

  $0.56

• Button / Cremini Mushrooms

  150 g

  $1.08

• Salted Butter

  40 g

  $0.35

• Plain flour

  30 g

  $0.04

• Prepared Chicken Broth

  350 ml

  $0.66

• Heavy / Double Cream

  100 ml

  $0.38

• Thyme

  1 tbsp (5 g)

  $0.23

• Parsley

  1 tbsp (5 g)

  $0.06

• Eggs

  1 large

  $0.24

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Dice chicken breast into bite-sized pieces and slice leeks and button mushrooms.

2. 2

   Melt half the butter in a pan and brown chicken pieces for 4-5 minutes, then set aside.

3. 3

   Add remaining butter to pan; sauté leeks and mushrooms with thyme for 6 minutes until soft and fragrant.

4. 4

   Stir in flour and cook for 1 minute, then gradually pour in chicken broth and heavy cream, whisking until smooth and simmering.

5. 5

   Return cooked chicken to the sauce, stir in chopped parsley, salt, and pepper, and transfer to a pie baking dish.

6. 6

   Roll out pastry prepared with flour and water, drape neatly over the filling, crimp edges, and brush top with beaten egg wash.

7. 7

   Cut two small steam slits in the centre and bake at 200°C (400°F) for 25-30 minutes until crust is puffed and golden brown.