4 Herb Fed Chicken Breasts, diced (link to product)
2 large leeks, chopped fine
400g small Chestnut Mushrooms
2 cloves of garlic
1 tablespoon butter
1 tablespoon plain flour
300 ml Thick Cream
1 chicken stock cube dissolved in 50ml water
1 teaspoon of fresh thyme
1 teaspoon chopped dried tarragon
1 teaspoon course ground black pepper
Salt to taste
1 pack Ready Rolled puff pastry
For the perfect chicken pie with leeks and chestnut mushrooms, heat the butter in a pan and gently cook the leeks with the thyme for about 8 mins, or until lovely and soft.
Add the mushrooms and cook for around 5 mins more, then turn up the heat a little and add the chicken and tarragon and stir until the chicken starts to brown.
Scatter over the flour and stir to make a paste and continue to cook for 1 more min.
Stir in the stock, black pepper & cream.
Season with salt and simmer for 10 mins until the chicken is cooked through and the source thickens up.
Note- The rule with pastry is to keep it as cool as possible, ideally chilling the pie mix down before topping with the pastry. However, on this occasion we used shop bought ready rolled puff pastry as we were short on time, so we covered the pie mix while it was warm.
Working quickly at this stage, cover the pie mix, egg wash the pasty top and pop into the oven for approximately 20 minutes to cook until golden brown.
Once you've finished eating this sumptious pie, collapse on the settee with a satisified smile on your face until further notice!
Recipe courtesy of @stephs_food_diary
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