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SMF Kitchen
@smfchicken
00:35
Prep
00:35
Cook
01:10
Total Time
Ingredients & Directions
Directions
Chicken, Leek and Mushroom Pie
1/4 cup
Butter
1
Leek, thinly sliced, rinsed and drained
8 oz
Baby bella mushrooms, cleaned and sliced
6
Springer Mountain Farms Boneless, Skinless Thighs, cut into 1/2" pieces
Salt & Pepper, to taste
1/4 cup
All-purpose flour
1/2 cup
White wine or dry sherry*
1 1/4 cup
Chicken stock/broth
1/3 cup
Heavy whipping cream
1 tablespoon
Whole grain mustard**
1
Thyme sprig, leaves picked or 1 teaspoon dried thyme
2
Bay leaves
2 sheets
Pre-made pie crusts (to fit 9" pie plate)
1
Egg, beaten
- Melt butter in deep sided pan (like used for frying) over medium-high heat.
- Season chicken with salt & pepper; add to pan and sauté for several minutes.
- Add leeks & mushrooms to chicken in pan and continue to sauté until chicken is almost cooked through and leeks and mushrooms have softened (about 5-7 minutes longer).
- Stir in flour & cook for about 3 minutes to make the roux.
- Pour in wine or sherry & cook for 1 minute, stirring constantly.
- Stir in chicken stock/broth, heavy cream, mustard, thyme & bay leaves, reduce heat to medium, & bring to a simmer, cooking for about 10 minutes.
- Season to taste as needed with additional salt & pepper, remove from heat and let cool while prepping pie plate and preheating oven to 425°F.
- Place a 9" pie plate on a sheet pan & place one round sheet of prepared pie dough in pan.
- Spoon in chicken filling & evenly spread over bottom crust dough, leaving about 1/2" of crust at top or around rim to attach to top crust.
- Score the top crust lightly with fork tines in a crisscross pattern before placing on pie.
- Brush remaining exposed bottom crust lightly with egg wash & then gently place top crust over filling, pinching together edges of 2 crusts to help them seal.
- Cut a small slit in top of crust to vent steam from the filling as it cooks.
- Gently brush the top of the pie with some of the egg wash, & bake in oven for about 20 minutes.
- Brush additional egg wash over crust & bake for an additional 15-20 minutes. (Watch for over brown crust! Cover loosely with aluminum foil to help prevent crust from over cooking.)
- Allow pie to rest for about 15-20 minutes before cutting to serve as this allows filling to thicken slightly.
- Cut into wedges to serve.
NOTES:
*if you prefer not to use wine or sherry, add an additional 1/2 cup of chicken stock to the recipe when you add the chicken stock.
**mustard addition is optional and you can interchange with any variety of mustard you prefer
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Yield: 4-6
00:35
Prep
00:35
Cook
01:10 Total Time
Ingredients
Directions
Chicken, Leek and Mushroom Pie
1/4 cup
Butter
1
Leek, thinly sliced, rinsed and drained
8 oz
Baby bella mushrooms, cleaned and sliced
6
Springer Mountain Farms Boneless, Skinless Thighs, cut into 1/2" pieces
Salt & Pepper, to taste
1/4 cup
All-purpose flour
1/2 cup
White wine or dry sherry*
1 1/4 cup
Chicken stock/broth
1/3 cup
Heavy whipping cream
1 tablespoon
Whole grain mustard**
1
Thyme sprig, leaves picked or 1 teaspoon dried thyme
2
Bay leaves
2 sheets
Pre-made pie crusts (to fit 9" pie plate)
1
Egg, beaten
- Melt butter in deep sided pan (like used for frying) over medium-high heat.
- Season chicken with salt & pepper; add to pan and sauté for several minutes.
- Add leeks & mushrooms to chicken in pan and continue to sauté until chicken is almost cooked through and leeks and mushrooms have softened (about 5-7 minutes longer).
- Stir in flour & cook for about 3 minutes to make the roux.
- Pour in wine or sherry & cook for 1 minute, stirring constantly.
- Stir in chicken stock/broth, heavy cream, mustard, thyme & bay leaves, reduce heat to medium, & bring to a simmer, cooking for about 10 minutes.
- Season to taste as needed with additional salt & pepper, remove from heat and let cool while prepping pie plate and preheating oven to 425°F.
- Place a 9" pie plate on a sheet pan & place one round sheet of prepared pie dough in pan.
- Spoon in chicken filling & evenly spread over bottom crust dough, leaving about 1/2" of crust at top or around rim to attach to top crust.
- Score the top crust lightly with fork tines in a crisscross pattern before placing on pie.
- Brush remaining exposed bottom crust lightly with egg wash & then gently place top crust over filling, pinching together edges of 2 crusts to help them seal.
- Cut a small slit in top of crust to vent steam from the filling as it cooks.
- Gently brush the top of the pie with some of the egg wash, & bake in oven for about 20 minutes.
- Brush additional egg wash over crust & bake for an additional 15-20 minutes. (Watch for over brown crust! Cover loosely with aluminum foil to help prevent crust from over cooking.)
- Allow pie to rest for about 15-20 minutes before cutting to serve as this allows filling to thicken slightly.
- Cut into wedges to serve.
NOTES:
*if you prefer not to use wine or sherry, add an additional 1/2 cup of chicken stock to the recipe when you add the chicken stock.
**mustard addition is optional and you can interchange with any variety of mustard you prefer
