building new castles every day

this pie’s for you

In Doings, Eatings, Thinkings on October 5, 2010 at 11:59 PM

For Cam,

who questions as much as I do.

We are ok as we are — I promise.

Tuesday evenings are turning into a ritual, ever since Fox and CBC unknowingly scheduled two of my favourite shows on the same night, back to back. Glee and Being Erica have initiated a girls’ evening of dinner, drinks and drama (and high school show tunes, of course).

Tonight was my night for the recipe. On the weekend I had picked up a leek and some crimini mushrooms (so sick of the standard white mushrooms, I am). I’ve been picking from my idea bank based on the first that comes to mind. And I had pie on the brain.

Memories of hearty steak-and-ale renditions enjoyed while spending winter breaks in Southwest Wales must have influenced this craving, as did the taste of Cam’s vegan shepherd’s pie still lingering in my kitchen. Plus, the orphan roll of puff pastry in my freezer was singing to me.

It no longer had to suffer, for tonight we had pie! Here’s what you do for…

Mushroom and Leek Chicken Pie

These measurements are based on a standard Google search for the above title. Brianna and I tweaked it to fit our pie plate, and dealt with a lesser quantity of puff pastry quite well! So take this list and quantity of ingredients with a grain of salt. Or actually, don’t add salt. There’s enough in the chicken broth.

3 large chicken thighs
1.5 cups finely sliced leeks
1.5 cups sliced crimini mushrooms
tbsp olive oil
tbsp butter
tbsp flour
2 cups chicken broth
lots of ground pepper
heavy teaspoon of dried parsley
1/2 teaspoon dried thyme
sheet of butter puff pastry
an egg, beaten

  1. Take chicken thighs. Chop into pieces, fry for about 5 minutes in the heated oil. Remove, but leave the oil in the pan.
  2. Throw in sliced leeks for 3 minutes until soft; remove. Then do the crimini mushrooms for 2-3 minutes, letting them breathe and lose some liquid.
  3. Place both veg in pie plate with chicken.
  4. Into remaining oil put a tablespoon each of butter and flour. Blend until creamy.
  5. Stir in two cups of chicken broth until a gravy forms. Pour over the chicken and veg.
  6. Cover gently with a sheet of butter puff pastry. Curl hanging pastry edges over the pie plate.
  7. Glaze with the egg. Make light score marks diagonally across the pastry (this will help it puff up during baking).
  8. Bake at 400*F for roughly 30 minutes, until that darling is golden brown.

Serve it hot with some steamed broccoli and equal helpings of red wine and television.

  1. I was reading your ingredients and you have a few of my favorites I typically use in baking and cooking. Nice job!

  2. Sounds delicious mmmmmm

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