Chicken, Leek and Mushroom Pie with Mustard Mash
By M&S Food
Published on 21 December 2023
Chicken pie is the classic comfort food, and this recipe by super chef Michael Caines, as shown on the TV cookery show Cooking With The Stars, brought to you by M&S Food, shows us how to do it best. Served with creamy, grain mustard mash and more-ish brown butter purple sprouting broccoli. Using a ricer for the mashed potato will give you silky smooth mash, but if you don’t have one use a traditional hand-masher instead. Looking for more chicken recipes? Look no further.
Time and servings
1 hr 15 minsTotal time
4Servings
30 minsPrep time
45 minsCooking time
Ingredients
- 4 Oakham Gold chicken breast fillets, cut into chunky pieces
- 4 tbsp plain white flour
- 4 tsp fine salt
- 1 tsp freshly ground black pepper
- 75g smoked streaky bacon, chopped
- 1 tbsp olive oil
- 1 brown onion, chopped
- 1 garlic clove, crushed
- 1 tsp thyme, chopped
- 200g chestnut mushrooms, halved
- 200g button mushrooms, halved
- 100ml dry white wine
- 300ml chicken stock
- 1 tbsp dijon mustard
- 90ml double cream
- 1 tsp cornflour, mixed with 1 tsp water
- 1 leek, cut into 2cm slices
- 25g tarragon, chopped
- 12g flat leaf parsley, chopped
- 360g all butter puff pastry
- 1 large free-range egg, beaten, to glaze
- 800g Maris Piper potatoes, peeled and cut into large chunks
- 50g British unsalted butter, plus 2 tbsp
- 100ml whole milk
- 1 tsp wholegrain mustard
- 400g purple sprouting or tenderstem broccoli
- 3 tbsp roasted and chopped hazelnuts
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Put the chopped chicken and flour in a bowl and season with 1 tsp each salt and freshly ground black pepper. Set aside.Step 2
Set a large dry frying pan or casserole dish over a medium heat and fry the bacon for 3-4 mins, until golden and crisp. Remove the bacon with a slotted spoon and set aside in a large heatproof bowl. Add the chicken pieces to the pan and fry for 2-3 mins to sear and brown then remove with a slotted spoon and add to the bacon bowl.Step 3
Pour away any remaining fat in the pan, add the oil, onion, garlic, thyme, both types of mushroom and a pinch of salt, then sauté for 3 mins over a medium heat until translucent.Step 4
Pour over the wine and simmer for 3-4 mins, until reduced by half. Return the bacon and chicken to the pan with any resting juices. Pour over the stock, dijon mustard and 50ml cream, season again and bring to the boil. Add the cornflour mixture and cook for 1 min, it should thicken and coat the back of a spoon.Step 5
Stir in the leek, chopped tarragon and parsley, then transfer the mixture to a large pie dish, about 20 x 30 cm, or individual pie dishes.Step 6
Unroll the pastry and cut out a piece(s) the same size as the top of the pie dish/dishes. Cut out leaf decorations with a smaller cutter from the scraps. Brush the top of the pastry with beaten egg and stick on the decorations. Bake in the oven for 20 mins until golden and bubbling.Step 7
Meanwhile, make the mash: put the potatoes and remaining 3 tsp salt in a large pan of water, bring to the boil then cook for 15 mins, until very tender. Drain well and leave to steam dry in the colander for 1-2 mins.Step 8
Push the potato through a potato ricer (or sieve) back into the cooking pan. Melt the butter in a small pan and add the milk. Bring to a simmer, then pour into the potatoes, stirring as you go and adding enough to make a creamy consistency. Season, then add the remaining 40ml cream and wholegrain mustard. Keep warm until ready to serve.Step 9
For the broccoli: bring a pan of salted water to the boil, add the broccoli and cook for 3-4 mins, until tender then drain. Set a separate small pan over a medium-high heat and melt the remaining 2 tbsp butter until smelling nutty and brown bits begin to form on the bottom of the pan to create a beurre noisette (brown butter), remove from the heat to stop it from burning.Step 10
Serve the hot pie with creamy mash, broccoli tossed in beurre noisette and sprinkled with toasted hazelnuts.