CHICKEN, BACON, MUSHROOM AND LEEK PIE
Recipe Main Dish Chicken, bacon, mushroom and leek pie - Recipe Petitchef
Provided by Marystow6
Categories main dish
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Fry the chicken with the bacon in a little drizzle of olive oil over a medium heat until starting to brown and then add the leek, mushrooms and thyme.
- Add the chicken stock.
- In a separate bowl mix the corn flour with a little water until all of the corn flour has dissolved, then add this to the chicken mixture in the pan. Once the sauce has begun to thicken take off the heat and add the Greek yoghurt/crème fraîche. Place the filling into a pie dish.
- Pastry Lid: Lightly flour the work surface and roll out the pastry approximately 0.5cm thick. Lay the pastry over the pie filling, crimp the edges with your fingers and thumb or a fork and cut off any excess pastry.
- Poke a small hole in the centre of the lid to let the steam escape. Brush the pastry with a beaten egg mixed with a splash of milk and bake in a pre-heated oven at 200c for approximately 25 minutes, or until pastry is golden
- Remove from the oven and let the pie rest for a few minutes before serving.
MUSHROOM & LEEK PIE
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
CHICKEN PIE WITH BACON, LEEKS & MUSHROOMS
This is my best ever and go-to chicken pie with bacon, leeks, and mushrooms recipe.
Provided by Sam Linsell
Categories Chicken recipes
Time 1h5m
Number Of Ingredients 14
Steps:
- Shred all the meat off the chicken carcass removing all bones and gristle. You can include some of the crispy parts of the skin if you prefer. Preheat the oven to 180C /350F.
- Heat a frying pan to medium and melt the butter. Add the leeks and bay leaf and sauté for about 3 minutes until starting to soften. Add the bacon and continue to cook for a further 2 minutes. Add the mushrooms and thyme and cook until softened.
- Sprinkle over the flour and cook for a minute. Or 2 and the mixture thickens. Add the wine and allow this to bubble until the liquid has cooked over stirring constantly. Then add the stock and cook over a gentle heat for another 2 - 3 minutes. Add the cream and cook for a minute or two. Add the parsley and check the seasoning and add salt and pepper to taste. Depending on how strong the stock is you may not need to add much salt as the bacon adds salt too.
- Fold the shredded chicken through the mix and stir to thoroughly coat then remove from the heat. Decant the mixture into an appropriately sized pie dish and place the sheet of puff pastry over the pie. Add decorations as you like. It is not necessary to brush the all-butter puff pastry with an egg wash.
- Bake for 40 minutes until golden brown and crispy.
CHICKEN MUSHROOM AND BACON PIE
Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when - as here - you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use [store] bought, all-butter, ready-rolled puff pastry and feel fine about it. I make the pie even easier by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
- Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
- Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
- Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
- Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
- Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
- Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.
CHICKEN, BACON AND LEEK POT PIE
This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!)
Provided by becy959
Categories Pot Pie
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180C.
- Chop the shallots and garlic.
- Heat olive oil in heavy base medium sized deep casserole on stove.
- Add shallots and garlic and fry gently til transparent.
- Chop bacon into small squares and fry.
- Discard green section of leeks 1 inch above white section.
- Clean leek stalks carefully.
- Chop leeks into disks and add to fry mixture.
- When leeks are soft, add sliced mushrooms.
- Fry til mushrooms are darker and soft.
- Add white wine and bring to boil.
- Simmer for 5 minutes.
- Add shredded bbq chicken pieces including skin pieces.
- Add chives and some salt and pepper.
- Add water and bring to simmer.
- Mix flour with a bit of water in a cup til it is a paste.
- Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
- Add sour cream.
- Fit circle of puff pastry over casserole and puncture surface with fork.
- Bake in oven til pastry is golden.
Nutrition Facts : Calories 905.3, Fat 61.5, SaturatedFat 16.3, Cholesterol 172.5, Sodium 324.1, Carbohydrate 37.5, Fiber 1.8, Sugar 2.2, Protein 48.5
CHICKEN, LEEK & MUSHROOM PIE
John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup
Provided by John Torode
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 16
Steps:
- Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
- Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
- Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
- Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it - I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
- Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
- Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.
Nutrition Facts : Calories 683 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
LEEKS WITH BACON & MUSHROOMS
A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast
Provided by Good Food team
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.
Nutrition Facts : Calories 165 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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- Heat the chicken stock to a simmer in a pan. Add the thighs, then cover and cook for 15 minutes. Remove the thighs and cool. Strain the stock into a measuring jug until it reaches 400ml.
- Heat a tbsp of olive oil in a large, deep frying pan then add the mushrooms and cook, stirring, until tender. A lot of liquid will come out during cooking but keep going and eventually it will evaporate and the mushrooms will become golden.
- Scoop out the mushrooms from the pan, wipe it out, then add the butter and fry the bacon for 3-4 minutes or until golden. Add the leeks and cook for 5-6 minutes or until softened.
- Heat the oven to 190C/fan 170C/gas 5. Roll out 1/2 the pastry and use to line a 2.5cm-deep, 24cm x 34cm non-stick baking tray, leaving the excess overhanging.
- Roll out the rest of the pastry to make a lid for the pie. Brush the edges of the bottom pastry with beaten egg then lay the lid on top. Gently press to seal then trim both pieces of pastry, leaving a border of 2cm.
- Bake in the oven for 40-45 minutes or until deep golden and crisp. Sit for 10 minutes before cutting into squares to serve.
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