Chicken, Meats

Chicken, Leek and Mushroom “Leftover” Pie (£1.45 per portion)

Now the other day me and Toddler “Blip” had the Lemony chicken pasta, well he just had the plain pasta as he wasn’t feeling too well. His chest sounded really wheezy, luckily,after a good night sleep he seemed better. I decided to keep him home from nursery though.

I know for a fact that I don’t like going to work, if I’m not 100% and therefore I don’t believe he would like to go to nursery before he is feeling well again. Luckily, he loves being home with me and Baby “Flipper”. I love to see them together and how much love they got for each other. Toddler “Blip” adores his little brother and can’t stop giving him cuddles and kisses.


It was Halloween not long ago and Toddler “Blip” was absolutely obsessed with it, therefore, the pie we ended up making was “Halloween” inspired. Saying that, it was the wrong pastry to use if wanting to decorate it (which I knew), but he had fun, which was the most important part.


What was even more impressive is that he was willing to try the pie after, and he ate quite a bit of it

This recipe can be made either from the leftovers, just add the nutmeg, mushrooms and bacon, and add the pie lid, alternatively make it from scratch following the steps below. 


Chicken, Leek and Mushroom Pie

Serves 4 people

Ingredients

4 large closed cup mushrooms
3 streaky bacon rashers
Puff pastry
2 Onions, sliced
2 Leeks, sliced
2 Courgettes, chopped
4 Garlic cloves, Chopped
Thyme, 20 sprigs (or 2 tsp dried)
2 Chicken breasts
200 ml Chicken Stock
100 ml Crème Fraiche
1 tsp nutmeg
1 tsp vegetable oil
½ – 1  Lemon depending on taste
Zest of one Lemon 

Method:

Start by thinly slicing the onions and put in a bowl. Then clean and slice the leeks into fine slices and cut the courgettes into 1 cm strips and add to the bowl and set aside.

Grate the garlic cloves and have it ready.  Also Pick the thyme leaves and set aside for later in the cook.  

Cut the mushrooms into slices.

Now, in a frying pan, fry the bacon until cooked but not crispy, take the bacon aside and fry the mushrooms in the fat from the bacon. Cut the bacon into 1 cm strips. Whilst mushrooms are cooking cut the chicken into 2 cm pieces.

When the mushrooms are cooked put aside together with the bacon. In the same frying pan add 1 tbsp of oil and cook the chicken for about 6 minutes or until brown all over. Then remove the chicken from the pan and set aside.

Turn the heat to a medium heat on the frying pan and add the onions, leeks and courgettes to the pan you cooked the chicken in. Cook the vegetables until they begin to soften, then add the garlic and cook for another minute.

Then return the chicken to your pan with the vegetables, the mushrooms and bacon, and add 200 ml of chicken stock to the pan together with 1 tsp of nutmeg, stir it and bring it to the boil. When boiling reduce the heat to low, add a lid and let it simmer for around 5 minutes with the lid then remove the lid and let it simmer for another 5 minutes or until reduced to half (and the chicken is cooked through).

When the chicken is done, spoon in the crème fraiche and warm it through. Then add the thyme, lemon zest and a squeeze of lemon juice and season with salt and pepper, if the mixture is too thick add a bit of water to it and mix well.

Then add the pie mixture to the a pie dish and roll out the puff pastry and place on top. Make a hole in the pastry to let out the steam. Cook in a 200C oven until the pastry is done.

I like to serve it with some vegetables on the side..


Bon Appetite – As my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per November 2017)

Mushrooms 30p
Bacon 11p
Puff pastry 55p
Onions 20p
Leeks 50p
Courgette 69p
Garlic 12p
Thyme 70p
Nutmeg 5p
Chicken breasts £1.89
Chicken Stock  5p
Crème Fraiche 28p
Vegetable oil 1p
Lemon 35p 

Total cost £5.80 or £1.45 per portion