Celebrity chef Adrian ‘Richo’ Richardson provides a recipe for Chicken, Leek, and Mushroom Pie! It’s family size and absolutely delicious.

Family-size Chicken, Leek, and Mushroom Pie

Ingredients:

• 2 tablespoons olive oil

• 8 chicken thighs, boned, skinned, and chopped roughly

• Freshly ground black pepper and sea salt

• 50g butter

• 1 medium onion, finely diced

• 4 cloves garlic, minced

• 3 medium leeks, thoroughly washed and chopped

• 8 medium button mushrooms, sliced or halved

• 1 cup white wine

• 4 tablespoons corn flour, mixed with 1/3 cup chicken stock

• 2 cups chicken stock

• 2 tablespoons Dijon mustard

• 2 tablespoons chopped parsley

• 500g Rough Puff Pastry (page 26)

• 1 egg yolk, whisked with 2 tablespoons milk

Method:

1. Heat the olive oil in a heavy-based saucepan or casserole. Season the chicken with salt and pepper. When the oil is sizzling, brown the chicken in batches then transfer to a plate.

2. Add the butter to the pan and sweat the onion and garlic until they soften. Add the leeks and mushrooms to the pan and sauté for 5-8 minutes, or until soft. Add in the wine and chicken stock and bring to the boil. Lower the heat and simmer for 10 minutes. Add the browned chicken to the pan and simmer for 15 minutes.

3. Stir in the corn flour paste, cream, and herbs and simmer for a further 5 minutes.

4. When ready to bake the pie, preheat the oven to 200°C and spoon the chicken filling into a large shallow pie dish.

5. Roll out the pastry to a large circle, around 1 cm thick. You need it to be a few centimeters larger than the pie dish. Lift the pastry onto the pie dish and push it down over the edges to seal. Don’t trim the overhanging edge as the pastry will puff up slightly as it cooks. Bake for 15-20 minutes, or until the pastry has puffed to a lovely golden brown and the filling is bubbling up around the edges.

Serves 6

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