Chicken, Leek and Mushroom Pie by
Source: https://foodnetwork.co.uk/recipes/chicken-leek-and-mushroom-pie/
Ingredients
2 tbsp olive oil by Sainsbury’s
1 clove garlic, crushed
2 leeks, trimmed and sliced
250g pack closed cup chestnut mushrooms by Sainsbury’s, quartered
11/2 tbsp chopped fresh rosemary
300g cooked roast chicken, cut into bite-size pieces
400g tin cream of chicken soup by Sainsbury's
375g lighter ready-rolled puff pastry by Sainsbury's
1 medium British free-range Woodland egg by Sainsbury's, lightly beaten
200g pack fine beans by Sainsbury's, steamed, to serve
Instructions
Preheat the oven to 200ºC, fan 180°C, gas 5. Heat the oil in a large pan. Add the garlic and leeks and cook gently for 5 minutes.
Stir in the mushrooms, rosemary, roast chicken and the soup. Season with black pepper, then simmer for 5-10 minutes. Pour into a 1.5-litre pie dish.
Brush a little water along the edge of the pie dish. Unroll the pastry over the dish, trim off the excess and press to seal the edges.
Make a small slit in the centre; place on a baking tray and brush the top with beaten egg. Bake for 30 minutes until golden. Serve with the beans.
Stir in the mushrooms, rosemary, roast chicken and the soup. Season with black pepper, then simmer for 5-10 minutes. Pour into a 1.5-litre pie dish.
Brush a little water along the edge of the pie dish. Unroll the pastry over the dish, trim off the excess and press to seal the edges.
Make a small slit in the centre; place on a baking tray and brush the top with beaten egg. Bake for 30 minutes until golden. Serve with the beans.