Easy Chicken Leek And Mushroom Pie - Recipe Winners (2024)

FAQs

How do you make a Mary Berry chicken pie? ›

Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30–40 minutes, or until the chicken legs are cooked and tender.

There's nothing more satisfying than a good old-fashioned pie. Originating from the East End of London, pie was a staple in the homes of many a working class Briton, before infiltrating wider society and becoming synonymous with classic comfort food.

Cooking Guidelines: For Best Results Cook From Frozen. Preheat Oven To 170°C, Cook On Middle Shelf Of Oven Ensure Pie Is Thoroughly Cooked And Piping Hot Throughout Before Serving.

The Body Coach Joe Wicks says listen up - throw away that sad step (aka the bathroom scales) and start prepping like a boss! Make your meals from scratch as much as possible, try Joe's chicken pie - it takes a little longer but you can freeze half for later in the week.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

I do not usually par-bake my fruit pie crusts - this is because with a fresh fruit filling (or even with a cooked fruit filling such as my apple pie or my blueberry crostata), the pie has long enough in the oven that it gives the crust enough time to crisp up properly, removing the need for blind baking.

with Mushrooms and Carrots

Simple, comforting, and quick to make, Mimi's Chicken Pie is a go to for chilly evenings. Originally created to celebrate Prince Harry's birthday (as it is apparently his favourite food), Mimi wanted to make sure that this recipe was a real showstopper.

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.

The pie originated in eastern Indiana's Shaker communities, but is often attributed to the northeastern Amish communities, according to historic Indianapolis. The oldest recipe on record is in The Hoosier Cookbook, dated back 160 years and attributed to Kenneth D. Hahn of Miami County.

Do not thaw a frozen pie before baking. If you do it will more than likely end up having a soggy crust.

Can you reheat chicken and leek pie? ›

The pies can be covered and chilled for two days before re-heating. Alternatively, freeze them for up to one month. Thaw overnight in the fridge before re-heating.

We suggest freezing your chicken pot pie filling unbaked. You can pre-cook it and then freeze and then re-bake to reheat, but if you do that, you may want to under-bake your pie crust just a little before you freeze.

Recipe Tips

To freeze, allow the sauce to cool completely before adding the chicken, peppers and mushrooms (You won't need to reheat the chicken before freezing, either). Place the pie filling in a freezer-to-oven safe dish or a foil tin. Roll the pastry out, place on the top of the pie and freeze before baking.

Treat yourself to a healthy, hearty dinner with Joe Wicks' chicken pie recipe. This recipe serves 4, is high in protein and is lower in fat than classic pies.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

You can substitute cornstarch, but in my testing, tapioca flour thickens the sauce better. Cutting the pie: It's crucial to allow the pie to cool for the instructed amount of time. If your pie has excess liquid after cutting just spoon it out or soak it up with paper towel.

All-Purpose Flour

Flour is a popular thickener for sauces and soups, and it can be used to add body to your fruit filling. It's great because it thickens at low temperatures, but you'll need to use more of it because it's not as effective as some of the other starches.

CONVENTIONAL OVEN - Bake in an oven preheated to 200˚C/Fan 180˚C/Gas 6 for up to 25 minutes. Remove the foil and cook for a further 10 minutes.