Organic chicken, leek & mushroom puff pie

Name: Organic chicken, leek & mushroom puff pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 tbsp olive oil; 12 Waitrose Duchy Organic Boneless Chicken Thigh Fillets, cut into chunks; 50 g Waitrose Duchy Organic Butter; 2 Waitrose Duchy Organic Leeks, sliced; 250 g Waitrose Duchy Organic Chestnut Mushrooms, quartered; 1 tsp dried tarragon; 50 g Waitrose Duchy Organic Plain Flour, plus extra for rolling; 150 ml organic dry white wine; 350 ml Waitrose Duchy Organic Whole Milk; 500 g puff pastry; 1 Waitrose Duchy Organic Medium Free Range Egg, lightly beaten

Who doesn't love a classic chicken pie? This recipe is the only one you'll ever need: rich, creamy and indulgent in equal measure, this pie is the perfect autumnal recipe to warm you up from the inside.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Dame Mary Berry on episode 11, season 2 of Dish, the Waitrose podcast.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Serves6
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

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Ingredients

1 tbsp olive oil
12 Waitrose Duchy Organic Boneless Chicken Thigh Fillets, cut into chunks
50g Waitrose Duchy Organic Butter
2 Waitrose Duchy Organic Leeks, sliced
250g Waitrose Duchy Organic Chestnut Mushrooms, quartered
1 tsp dried tarragon
50g Waitrose Duchy Organic Plain Flour, plus extra for rolling
150ml organic dry white wine
350ml Waitrose Duchy Organic Whole Milk
500g puff pastry
1 Waitrose Duchy Organic Medium Free Range Egg, lightly beaten

Method

Preheat the oven to 180°C, gas mark 4. Warm the oil in a large non-stick frying pan over a medium heat. Cook the chicken for 4-5 minutes in batches. Remove and set aside.
Add the butter, leeks, mushrooms and tarragon to the pan and cook for 5 minutes. Add the flour and stir for 1 minute. Add the wine gradually, then slowly stir in the milk. Cook for 3 minutes or until thickened then season. Remove from the heat and stir the chicken and any juices into the sauce. Leave to cool. Spoon into a 1.5-litre lipped pie dish.
Roll out the pastry on a floured surface until just larger than the dish then trim the edge with a knife. Brush the edge of the dish with egg and stick on the pastry off-cuts. Brush with more egg then lay the pastry sheet over the dish and press the edges together. Trim the edge again and make 2 small holes in the centre for steam to escape then brush all over with egg.
Bake for 35-40 minutes until piping hot. Delicious with seasonal salad or vegetables.