I was given the challenge by my local butcher Expleo to come up with something using their homemade smoked chicken. I thought everybody loves a good pie and a great winter warmer for those colder nights. I made small individual Pies but you can easily adapt and make one big family pie. The crunchy pastry and potato top paired with the tasty slightly smokey filling is an awesome combination. Thanks Expelo for the challenge and for the chicken. So give it a go I’m sure you’ll enjoy.
Chop the vegetables and chicken.
Sweat the vegetables down until soft and onions are translucent. Add the chicken and mix to combine.
Add in the stock and bring to the boil. Simmer for 10 minutes or until slightly thickened.
Cut pastry in circles and press into large muffin tins.
Make a mash potato with spring onion and parsley.
Top each pie with mash potato, so it seals in the juices. Bake in the oven until golden.
Smoked Chicken, Mushroom and Leek Pies
2 smoked chicken breasts, diced or shredded
4 flat mushrooms, halved and thinly sliced
½ leek, thinly sliced
2 x 25g butter
3 tbsp flour or cornflour
2 cups chicken stock
3 tbsp fresh thyme leaves or 2 tbsp dried thyme
1 large red onion, thinly sliced
2 tbsp wholegrain mustard
2 slices prosciutto
Salt and pepper to taste
5 sheets pre rolled puff pastry or for gluten free use sour cream pastry from your local supermarket
Mashed Potato Top:
5 large Agria potatoes, diced
20g butter
¼ cup milk, plus extra if needed
1 spring onion, thinly sliced
¼ cup parsley, finely chopped
Salt and pepper to taste
Preheat oven to 200c.
Add the potatoes to a large saucepan. Cover with water and bring to the boil. Boil for 20 minutes or until a knife goes through them with ease.
Meanwhile in another large saucepan, add 25g butter and place over a medium heat. Add the onion, leek, mushrooms, thyme and prosciutto and cook for 8-10 minutes or until the vegetables have softened and onion is translucent, stirring occasionally.
Add in the chicken, the remaining 25g butter and flour and mix until combined and butter is completely melted. Pour in chicken stock and mustard and bring to the boil. Simmer for 10 minutes or until it has thickened slightly. Season with salt and pepper.
Once potatoes are soft, drain and mash until smooth. Add in butter, milk, spring onion and parsley and mix until combined. If potato is to thick add a little more milk. Season to taste.
Spray a large 12 and 6 hole muffin tin with oil. Take puff pastry sheets and cut 18 large circles out that are slightly bigger than a 1 cup measuring cup. Press the circles into each hole of the muffin tins to form pastry cases.
Spoon chicken filling mixture into each pastry case, filling the ¾ full. Then spoon or pipe the Mashed potato on to so it completely covers the top of the Pies.
Bake in the oven for 25 minutes or until pastry and potato is golden. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove pies from the tin and serve with some tomato sauce or relish.
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