Chicken, Leek and Mushroom Pie
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 6
- 1 medium brown onion, finely chopped
- 1 medium leek, sliced
- 2 tablespoons Australian extra virgin olive oil
- 220 grams portabello or Swiss brown mushrooms, sliced
- ½ cup white wine
- 1 tablespoon cornflour
- 1 cup milk of your choice
- 1 tablespoon Massel concentrated chicken stock, or 1 chicken stock cube
- ½ cup roughly chopped parsley
- 2½ cup cooked chicken, roughly chopped or shredded
- 600 grams sweet potato, unpeeled, roughly chopped
- 1½ tablespoons milk of your choice
- pinch of salt
- 50 grams tasty cheese
- Start by making the filling:
- Place a large pot over medium heat.
- When hot, add the onion, leek and oil and saute for about 5 minutes, or until soft.
- Add the mushrooms and saute for a further 5 minutes.
- Deglaze pot with white wine, then add cornflour and slowly add in the milk.
- Cook for 2-3 minutes, until thickened slightly, then remove from heat and add chicken stock, parsley and cooked chicken.
- Meanwhile, cook the sweet potato in boiling water for approx 12 minutes, or until soft.
- Drain and mash, then add milk and a pinch of salt.
- Heat oven to 200 degrees (you may want to do this earlier, my oven only takes a few minutes to come to temperature!)
- Transfer pie filling to pie tray and top with mashed sweet potato.
- Grate tasty cheese evenly over the top.
- Bake for 25 minutes, or until heated through and golden brown on top.
- Serve with vegetables or salad.
- Eat and enjoy.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2016/07/17/chicken-leek-and-mushroom-pie/
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