Leek, mushroom and chicken pot pie

By My Hungry Toddler

This pie will not only looks pretty on the dining table, it is simple to make and delicious to eat!


1 tablespoon olive oil
1 leek, white only thinly sliced
200 grams button mushrooms, sliced
100 grams bacon, diced
1 carrot, diced
1/2 cup shredded tasty cheese
1 roast chicken, diced
1/2 cup peas
300ml thickened cream
3/4 cup chicken stock
2 sheets puff pastry
1 egg, lightly whisked


Slightly thawed, cut the puff pastry into equal strips. Then, over baking paper weaving it together to form a lattice pattern. Using the lid of the French Oven pot as a guide cut out the pastry, then put it onto a tray and into the freezer.

In a large pan heat the oil over medium to high heat. Adding in the leek, mushrooms, carrot and bacon and sauté until the vegetables are soft and bacon is crisp.

Reducing the heat slightly, add in the chicken, cream and stock. Stirring until the sauce begins to thicken.

Add the cheese and peas. Remove from heat.

Pour the chicken mixture into the pot, using the back of a spoon to flatten the mixture and add the pastry on top (frozen) the pastry is more manageable if frozen/ partly frozen.

Using a pastry brush, brush the pastry with the egg.

Bake at 180 degrees for approx. 25 minutes or until the pastry is golden in colour.

Chasseur’s NEW Round French Oven in Peppermint

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