Chicken pies with leeks and mushrooms

• butter↗50g g
• leek↗3

  washed and thinly sliced

• sprig of thyme↗1
• champignons↗100g g

  sliced

• dried porcini mushrooms↗20g g

  roughly broken

• skinless, boneless chicken (thighs, cubed)↗6

  стегна, нарізані кубиками

• flour↗30g g
• white wine↗splash of

  (optional)

• chicken stock↗300ml ml
• double cream↗100ml ml
• lemon↗½

  juiced

• pastry dough (for pies)1 quantity

  (see “Suitable for” section below), or buy ready‑made

Step-by-step instructions

1. 1

   Melt the butter in a shallow pan and gently cook the leek with thyme for 8 minutes, or until softened. Add both types of mushrooms and cook for another 5 minutes, then increase the heat slightly, add the chicken and stir until the chicken begins to brown. Sprinkle the flour and stir to form a paste, and cook for another 2 minutes.

2. 2

   Add a splash of wine, if using, and sauté for 1 minute, stirring constantly, then pour in the stock, cream and lemon juice, season and simmer for 10 minutes, until the chicken is cooked through. Let cool, then refrigerate to chill. It can be prepared up to two days ahead. Assemble the pies according to Tom’s pastry dough recipe, decorating the tops with any garnish you like.