Leek and Mushroom Pie

Our leeks are insane this year!

From root to tip it was just shorter than me and I’m 5’4″ tall.  And it’s a bit over 2″ diameter.  Massive!  This one alone will provide several meals.  For this meal I decided to make Leek and Mushroom pie with a bit of chicken.

I dice up leeks, the chicken, and mushrooms and sauteed them in olive oil to cook about half way through.  Then I add about 4 cups homemade chicken stock.  I bring to a simmer.  To thicken I add corn starch.  As everyone has a preference on how thick you want it to be, gradually add corn starch dissolved in a bit of water until you have the thickness you desire.  Make sure you bring it to the boil each time.  Also, you want to taste to make sure the seasoning is keeping up with the corn starch.  I just use salt and pepper.

Next you add ingredient that ramps up the flavour of the whole dish…

Apple cider!  Fortunately this brand gets imported here as it is really good.  I would like to try this dish when we’re back in Dorset with all the local ciders.  I add about a cup to the dish.  It will get all bubbly as you bring it up to a boil but will die down.

Spoon into ramekins, larger size if you have them.  Melt some butter and brush onto phyllo dough and fold into quarters.  Place on top of the pie.  I usually layer a few on for flaky goodness.  🙂  Pop into the toaster oven until golden brown.

Serve and enjoy!

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