Nutrition and extra info
Nutrition: Per serving
Ingredients
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Leek
lee-k
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
Mushroom
mush-room
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
Mushroom
mush-room
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
Chicken
chik-en
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
Flour
fl-ow-er
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.
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