Click on the image, above to submit to Pinterest.
Smoked Chicken, Leek and Mushroom Pie
Smoked Chicken, Leek and Mushroom Pie is a traditional Australian recipe for a classic dish of smoked chicken, leeks, mushrooms and garden peans in a white sauce base that's baked with a puff pastry topping and served with salad. The full recipe is presented here and I hope you enjoy this classic Australian version of: Smoked Chicken, Leek and Mushroom Pie.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4–6
Rating: 
Tags : Sauce RecipesChicken RecipesFowl RecipesVegetable RecipesMilk RecipesCheese RecipesBaking RecipesBean RecipesAustralia Recipes
Smoked Chicken, Leek and Mushroom Pie: An Australian recipe for a dish of smoked chicken, leeks, mushrooms and garden peans in a white sauce base that's baked with a puff pastry topping and served with salad.
Ingredients:
80g butter
2 leeks, finely sliced
200g mushrooms, sliced
2 tbsp plain flour
350ml milk
2 tsp whole-grain mustard
1 tsp Worcestershire sauce
60g grated Cheddar cheese
2 tbsp parsley, finely chopped
freshly-cracked black pepper, to taste
300g smoked chicken, shredded
120g frozen peas, thawed
1 sheet all-butter puff pastry (thawed if frozen)
1 egg, lightly beaten
green salad or watercress, to accompany
Method:
Melt half the butter in a large saucepan over medium-low heat. Add the leeks and mushrooms, cover the pan and cook gently for about 5 minutes, or until the leeks are soft.
In the meantime, combine the remaining butter, milk and flour in a small saucepan over medium-high heat. Cook, stirring constantly, for about 5 minutes or until the mixture thickens and becomes smooth.
Add the mustard, Worcestershire sauce, Cheddar cheese, parsley and seasonings, stirring the ingredients until well combined. Pour the cheese sauce over the leek mixture then add the chicken and peas and stir until well combined.
Pour the chicken and leek mixture into a greased oven-proof dish (About 21cm square and 5cm deep). Cover with the puff pastry and brush with the beaten egg to glaze. Transfer to an oven pre-heated to 200°C and bake for about 18 minutes, or until the filling is piping hot and the pastry is puffed and golden.
Serve cut into squares and accompanied by a green salad.
