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John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup. This Chicken, Leek and Mushroom Pie is an absolute British Classic!

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Ingredients requirements - Chicken, leek and mushroom pie:

1. Get of chicken breast 4-6, one per person
2. Get 2 - leeks
3. Provide 200 g of button or baby mushrooms
4. Need 1 bunch spring onions
5. Require of light puff pastry
6. Provide of butter
7. Take 300 g for creme fraiche
8. Provide 1 - chicken stock
9. Give 2 teaspoons for English mustard powder
10. Provide 1 teaspoon ground nutmeg
11. Make ready for salt and pepper seasoning

I served it with green beans on the side and hot rolls with Irish butter. Try this budget-friendly and delicious creamy chicken, leek, and mushroom pie that's perfect for your next comfort food binge. There is something so comforting about a traditional British chicken pie with memories of school days and family lunches. This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping.

Chicken, leek and mushroom pie process:

1. Chop up the chicken breast into bitesize peices. melt the butter in a large frying pan (I normally use a wok). Once the butter has melted add the chicken and cook through.
2. While the chicken is cooking chop the leeks into medium chunks. Chop the mushrooms into small chunks and finely chop the spring onions.
3. Add all the vegetables and mushrooms to the chicken. cook for about two minutes.
4. Next, make up your stock cube and add the mustard powder, nutmeg and creme fraiche and stir. Once combined add to the chicken and vegetables and season.
5. Allow the mixture to reduce to a thick sauce (usually by about half). You can add cornflour to speed this up if you want.
6. Finally assemble your pie! layer the mixture into your pie dish until about 2 cm from the top of the dish. Then roll out, score your pastry and cover with an egg or milk wash. Then add the pastry to the top of the pie dish with the wash side up.
7. Bake for about 20 minutes or until the pastry is golden brown at 180C. I then usually serve this with potatoes. The pie is stuffed full of vegetables so I don't always bother to add extra to serve.

Remove the cooked chicken and strain the stock. Skim off most of the fat from the stock (you can cool it first, if you like, making it easier to lift the fat from the top). Delicious homemade chicken, leek and mushroom pies. Individual pies that the family will love. This filling is also suitable for those using Kmart pie makers.

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